Description
Grain-free, dairy-free paleo pumpkin muffins made with almond flour and natural sweeteners. Perfectly spiced and super moist.
Ingredients
1 ½ cups almond flour
2 tbsp coconut flour
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
3 large eggs
¾ cup pumpkin puree
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with parchment liners.
2. In a bowl, whisk almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, pumpkin, coconut oil, maple syrup, and vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Divide batter evenly into muffin cups.
6. Bake for 20–24 minutes or until a toothpick comes out clean.
7. Cool completely before serving.
Notes
Store in the fridge for up to 5 days. You can also add paleo-friendly chocolate chips or chopped nuts.
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