{Paleo} Pumpkin Recipes

Happy Tuesday everyone!
Today I wanted to share a few recipes I’ve made lately that include of my favorite fall ingredients–pumpkin!
And the best part? They’re both Paleo!

The first is a grain-free/dairy-free spin on a fall favorite–pumpkin muffins!

After having success with Paleo banana muffins, I wanted to give pumpkin muffins a try. And while I don’t think these were quite as good, for Paleo muffins they’re pretty tasty.

Paleo Pumpkin Muffins
Recipe Source: Cindy’s Table


Ingredients

  • 1 (15 oz)can organic pumpkin
  • 1/2 cup of coconut flour
  • 1/2 cup of coconut oil (melted)
  • 6 eggs
  • 2 teaspoons of vanilla extract
  • 3 tablespoons honey
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of baking powder
{I’d highly advise using fresh ground nutmeg, it makes such a difference!}

Directions

  1. Preheat oven to 400 – prepare 12 muffin cups lined with paper.
  2. In a medium mixing bowl, sift coconut flour and spices together, add
    baking powder.
  3. Whisk remaining ingredients together, combine well.
  4. Fold in pumpkin mixture.

 
 5. Divide batter into the muffin cups.
{I use an ice cream scoop to help keep them uniform!}
 6. Bake for 12 minutes about 25 mins (that’s about how long mine took) or until toothpick inserted in center comes out
clean.

If I were making these again, I’d probably add a half a teaspoon of ground cloves to give it a little bit more flavor, but overall I thought these were a delicious Paleo treat!



{If you’re not into the whole Paleo thing, these traditional pumpkin muffins I made for Thanksgiving are delicious!}


The second recipe is a savory pumpkin dish that’s the perfect hearty meal for a cool fall night–pumpkin chicken casserole! I know it sounds a little weird, but I promise you it’s really good!

 

Paleo Pumpkin Cream
Chicken Casserole

Recipe Source: PaleOMG

Ingredients

  • 1-1.5 lbs chicken breasts, chopped into 1 inch
    cubes
  • 1 medium sized spaghetti squash, cooked and shredded
  • 1 head cauliflower, chopped (Cam doesn’t like cauliflower so I left this out)
  • 1 can pumpkin puree
  • 1/2 can canned coconut milk
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt and pepper, to taste

Directions
Preheat your oven to 425 degrees.

Time to roast our veggggggies! Chop your
cauliflower and put it in a baking dish topped with a little bit of
olive oil and salt and pepper.
Then cut your spaghetti squash in half,
use a spoon to scoop out the seeds and extra threads, place face down on
a baking pan. Add the cauliflower and spaghetti squash to the oven,
side by side if possible, to roast for around 25 minutes. (Depending how
big your spaghetti squash is, the cauliflower made roast a little
quicker, but mine cooked at the same time) You will know your spaghetti
squash is cooked when you can poke the outside skin and it gives a bit.

While the squash and cauliflower are cooking,
it’s time to cook up your chicken. Pull out either a LARGE saucepan or a
large pot and put under medium-high heat. Add olive oil to it along with your minced
garlic. Once the garlic begins to smell, add your chopped onions and
cook until translucent.

Add your chopped chicken to the cooking onions,
cover and let steam for around 5 minutes. {I prefer to use chicken thighs instead of breasts for most recipes, just FYI}

Once the chicken is about 2/3 cooked through,
add your can of pumpkin, half can of coconut milk, and spices directly
to the pan. Mix thoroughly. Taste to see if you need any more spices or
salt.
 

Once your squash and cauliflower is done
cooking, and chicken saucey mixture is heated up, de-thread spaghetti
squash with a fork, running the fork the opposite way of the threads. Add your spaghetti squash threads, roasted
cauliflower, and chicken saucey mixture to a 9Γ—11 glass baking dish and
add dish to the oven under the broiler. Cook for about 5 minutes,
getting a little dark on the top.

Remove from oven and let sit for around 10
minutes to help the sauce thicken up. Then eat the crap of that
deliciousness.

So there you have it, two Paleo-friendly ways to use pumpkin! (Which apparently is the new bacon?) I love how versatile pumpkin is and the way it works equally well in both savory and sweet dishes. These are definitely not the last pumpkin recipes you’ll be seeing from as I’ve got a few more up my sleeve for the weeks to come!

And lest you think I’m too healthy, I just had to share another one of my favorite fall foods–Candy Corn M&Ms! Have y’all tried them? They are AMAZING. They don’t really taste like candy corn, they kind of taste more like the cake batter Oreos (which are also
incredible…unless you’re Cam and you hate cake batter flavor things–he tried one of these M&Ms and immediately spit it out!). They’re right on the line of deliciously sweet and disgusting, but I think they’re pretty good.

Have a happy Tuesday everyone!

PS: I’m linking up for Tasty Tuesday πŸ™‚

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Comments

  1. October 16, 2012 / 6:10 pm

    No joke, I was planning on baking pumpkin paleo muffins tonight! I'm totes going to use your recipe πŸ™‚

  2. October 16, 2012 / 7:31 pm

    So I'd be interested to try these because I have found that I dislike coconut flour. I've heard that for baking, rice flour is really nice but I'm assuming that's not paleo. Were they too earthy? I made paleo pancakes and they were disgusting.

  3. October 23, 2012 / 1:15 pm

    These recipes with squash/pumpkin look real delish, can't wait to make them! πŸ™‚

  4. November 28, 2013 / 12:36 pm

    so I made these (the muffins) and there is a weird after taste – what is that? I can't figure it out but the beginning tastes good and then I'm like ewww no.

  5. November 29, 2013 / 12:57 pm

    I just realized I used baking soda not powder – do these two things taste differently? can you taste them at all?

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