Description
These Paleo Pumpkin Muffins are a delicious and healthy treat that are perfect for breakfast, snacking, or dessert. Made with wholesome, low-carb ingredients, they are moist, flavorful, and naturally sweetened.
Ingredients
– 1 cup almond flour
– 1/2 cup coconut flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon sea salt
– 3 large eggs
– 1/2 cup pumpkin puree
– 1/3 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
Instructions
1. – Preheat your oven to 350°F (177°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, beat the eggs. Then, stir in the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4. – Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American