I still have some lingering Paleo-type ingredients in the pantry (coconut flour, oil, etc), so decided to make some birthday treats for my crossfit class tomorrow. I opted for these Paleo pumpkin muffins, and am unsure if I’ll bring them to class. They smelled great while baking, but did not taste as sweet as I like. I actually think it’s because when I smell those pumpkin spice scents … the nutmeg, the cinnamon, the cloves … I’m reminded of those moist, sweet pumpkin muffins I used to make using butter, brown sugar and flour. Or a nice, rich pumpkin pie. Mmmm … pumpkin pie. Or pumpkin bread. Pumpkin cheesecake. Drooling now.

These muffins aren’t bad, they’re just Paleo. Sometimes you picture one thing and if the end result does quite live up to the image in your head, it’s not perfect, then there is that slight disappointment.

It didn’t help that I made these in mini-muffin tins and forgot to convert the time-in-oven until probably a minute too late.

Pumpkin Spice Muffins, paleo-style

From this this recipe for Purely Paleo Pumpkin Spice Muffins (but, if you’re using baking power and soda, is it really “purely paleo”? I’m not judging. I’m not even doing Paleo anymore! Wait til you see my next baking post!). The one sub I made was using melted coconut oil for the olive oil, and combining the honey w/agave syrup instead of maple (maybe I should have kept the maple).

UPDATE: I think these taste better the next day. Though not good enough that I didn’t bring them to class this morning. They also taste better slathered with jam or nut butter. That is all.