Paleo Pumpkin Muffins
These paleo pumpkin muffins are subtly sweet and perfect for fall!
Servings 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespoon almond flour
- 1/4 cup packed coconut flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- large pinch of salt
Instructions
- Preheat the oven to 350℉ and prepare a muffin tin with parchment paper liners. If you don't have liners, grease the pan and sprinkle a little coconut flour in each section.
- Combine the pumpkin puree, honey, eggs, and vanilla in a medium sized mixing bowl.
- Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt and stir until evenly combined and a batter is formed.
- Fill each muffin liner a little over half full with the batter.
- Bake for 25-28 minutes.
- Allow the muffins to cool in the pan for 15 minutes and then come to room temperature before eating.
- Store in an airtight container.