Pumpkin paleo muffins
Moist and light, these paleo pumpkin muffins are addictively delicious! Pumpkin puree, coconut sugar, and pumpkin pie spice makes these grain-free and gluten-free muffins the perfect fall treat.
Equipment
- Large Bowl
- Spatula or whisk
- Muffin tin
- Measuring cups
- Measuring spoons
Ingredients
- ½ cup + 2 tbsp coconut sugar
- 3 tbsp maple syrup
- ½ cup unrefined coconut oil, melted
- ½ cup pumpkin puree
- 2 large eggs
- ⅔ cup cassava flour
- ⅓ cup almond flour
- 1 ½ t. baking powder
- ½ t. baking soda
- ½ t. pumpkin pie spice
- 3 tbsp canned coconut milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease six of the cavities in a muffin tin and set aside.
- In a large bowl combine the coconut sugar, maple syrup, melted coconut oil, and pumpkin. Stir with a spatula or whisk.
- Add the eggs and stir until incorporated.
- Add the almond flour, cassava flour, baking powder, baking soda, and pumpkin pie spice to the bowl and stir until a batter forms.
- Add the canned coconut milk and stir well. Scoop the batter into the six greased cavities in the muffin tin. They should be full to the top with batter.
- Bake for 23 to 24 minutes or until the insides are done. Enjoy!
Nutrition
Calories: 395kcalCarbohydrates: 43gProtein: 4gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 62mgSodium: 273mgPotassium: 111mgFiber: 2gSugar: 24gVitamin A: 3268IUVitamin C: 2mgCalcium: 120mgIron: 2mg
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