Paleo Pumpkin Muffins Recipe
Recipe for Paleo Pumpkin Muffins. A healthy gluten free muffins recipe ready in less than an hour! Freezer friendly, grain-free and made without refined sugar.
Servings: 12 muffins
Ingredients
For the dry ingredients:
- 2 cups almond flour or almond meal
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- Pinch of salt
For the wet ingredients:
- 3 large eggs at room temperature
- ¾ cup of coconut sugar
- 1 can 15 oz. pumpkin puree *
- 1 teaspoon vanilla extract
Topping (optional)
- Handful of pumpkin seeds
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tip with parchment liners. Set aside.
- Mix together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together all the wet ingredients.
- Fold in the wet ingredients to dry ones and mix until they are fully combined.
- Divide the batter into the prepared muffin tin. Garnish each muffin cup with a few pumpkin seeds.
- Bake for 45-50 minutes making sure to rotate the pan halfway through the baking process for even baking.
- Let it come to room temperature before serving.
Video
Notes
- The only ingredient in the pumpkin puree brand you choose should be pumpkin.
Nutrition
Calories: 205kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 241mg | Potassium: 70mg | Fiber: 4g | Sugar: 10g | Vitamin A: 65IU | Calcium: 61mg | Iron: 1mg
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