Paleo Pumpkin Muffin Bake-Off

My most recent deployment project has been my quest to find the perfect paleo pumpkin muffin recipe. To find the perfect recipe, I found four different recipes and decided to have my own little bake-off.

Background: I have recently heard a lot about the paleo diet so I became curious.  After doing a little online research, I learned that it is a dairy-free, gluten-free diet.  This is perfect for me because I'm allergic to dairy and my mom is allergic to gluten.  I am excited that I can now find recipes that fit both our allergies.  The reason for doing pumpkin muffins is probably obvious: I love pumpkin!!!!!  

Preparation:  I looked up recipes online and found four that seemed good.  I wanted to try a variety of recipes so I could really compare.  The main difference in the recipes I chose seemed to be in the type of flour used.  Two recipes used just almond flour, one used a mix of almond flour and coconut flour, and one used just coconut flour.  Once I chose my recipes, I began collecting ingredients.  Most of the ingredients were easy to find.  The one ingredient that proved difficult to find was raw honey. I randomly found some raw honey one day when I was out of town and had no idea what a great find it was!  Once I ran out, I struggled to find more.  Luckily, my mom and sister saved the day and found a store that sold it so I have stocked up!  Here are all the ingredients ready to go:

The Ingredients

Baking: I made two recipes one night and two recipes a second night to spread out the fun.  The recipes themselves were easy.  With a small exception in Recipe #1, each recipe calls for preheating the oven, mixing all the ingredients, scooping the mixture into 12 muffin tins, and baking for the required time.  Once you have the ingredients, making the muffins is easy!  Here are the four recipes:

Recipe #1: Just Almond Flour, Raw Honey, Almonds on Top

Recipe #1 Prior to Baking

Recipe # 1 After Baking

Ingredients:

• 1 1/2 cup almond flour
• 3/4 cup canned pumpkin
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/8 tsp sea salt 
• 1/4 cup raw honey
• 2 tsp almond butter
• (sliced almonds to sprinkle on top)

Directions:

• Mix all ingredients except sliced almonds
• Scoop into 12 muffins tins
• Sprinkle Sliced Almonds on top
• Bake for 25 minutes at 350 degrees

Notes:

• I made a couple modifications to the original recipe.  I tried the recipe three times with different amounts of pumpkin pie spice and preferred the 1/2 tsp.  I also sprinkled the almonds on top prior to cooking, rather than after.
• Please find the original recipe at: http://paleopumpkinmuffins.com/

Recipe #2: Just Coconut Flour

                                                                                    Ingredients:

Recipe #2 Prior to Baking

•  1 (15 oz) can pumpkin
• 1/2 cup coconut flour
• 1/2 cup coconut oil (melted)
• 6 eggs
• 2 tsp vanilla extract
• 3 Tbs honey
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp baking power 

Recipe #2 After Baking

Directions:

• Bake for 12 minutes at 400 degrees

Notes:

• Please find the original recipe at: http://www.cindystable.com/paleo-pumpkin-muffins-using-coconut-flour/

Recipe #3: Almond Flour, Walnuts, Most Almond Butter

Recipe #3 Prior to Baking

Recipe #3 After Baking

Ingredients:

• 1 cup almond flour
• 1 cup canned pumpkin
• 2 eggs
• 1/4 cup almond butter
• 1/4 cup honey
• 1 tsp baking power
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3/4 cup chopped walnuts

Directions:

• Bake for 32-35 minutes at 350 degrees

Notes:

• Please find the original recipe at: http://carrotsncake.com/2012/03/paleo-pumpkin-walnut-muffins.html

Recipe #4: Almond Flour and Coconut Flour

• Recipe #4 was not a hit with my tasters so I have decided to not include the recipe here.  I think the problem for me and my tasters was that the mix of almond flour and coconut flour in this recipe created a strange texture.  

Recipe #4 Prior to Baking

Recipe #4 After Baking

The results: 

I would say that Recipe #1 won hands down.  I was absolutely amazed that it really tasted like a muffin.  I would never have guessed that it was gluten-free and low-carb.  I have been very addicted to this recipe since I found it.  I actually just made another batch tonight and have eaten three muffins while writing this post!

Recipe #2 is unique in a good way.  It has the consistency of the inside of a pumpkin pie.  For this reason, it would be a mistake to make this recipe expecting an ordinary muffin.  This recipe is also best cold.  I hated it when it first came out of the oven, but I really liked it when I ate it cold the next day.  The reviews on this muffin have been mixed, but strong.  People seem to either really like it or really dislike it.

Recipe #3 is good.  I loved the walnuts in it.  It has a lot of almond butter, which gives it a moist consistency.

As I mentioned previously, I did not care for Recipe #4.  It wasn't horrible, but it isn't a recipe I'd make again.

So the winner is Recipe #1, with Recipes #2 and #3 tied for second place!

Sampling
Top Row: #3, #2
Bottom Row: #4, #1