---

Baking is my favorite Sunday activity during the fall months. It can be easy to get carried away with all of the fun seasonal treats, so I made this recipe as a way to get a healthier treat that doesn’t sacrifice any of those warm spices or pumpkin flavor! These paleo pumpkin muffins have been my go-to breakfast that I can just grab on my way out of the door. All of the ingredients will leave you feeling great, and they’re dairy-free, gluten-free, and grain-free!

---

Here’s what you’ll need:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 2 tbsp pumpkin pie spice
• 1 tbsp cinnamon
• 1 tsp salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup (or honey)
• 1/2 tsp vanilla extract
• 2 eggs
• 1/2 cup tahini (or almond butter)
• 1/2 cup chopped walnuts 
• 1/2 cup chopped pecans

---

---

PALEO PUMPKIN MUFFINS

---

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 2 tbsp pumpkin pie spice
• 1 tbsp cinnamon
• 1 tsp salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup (or honey)
• 1/2 tsp vanilla extract
• 2 eggs
• 1/2 cup tahini (or almond butter)
• 1/2 cup chopped walnuts 
• 1/2 cup chopped pecans

Instructions: 

1. Preheat oven to 350 degrees. Fill a muffin tin with 12 muffin cups. 
2. Combine the dry ingredients (almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt) in a medium-sized bowl. Whisk everything together and set aside.
3. Combine the wet ingredients (pumpkin puree, maple syrup, vanilla, eggs and tahini) in a separate, large bowl. Mix with an electric mixer until fully incorporated. 
4. Pour the dry ingredients into the wet ingredients in 2-3 increments, mixing after each. 
5. Fold the walnuts and pecans into the mix. 
6. Scoop the mix evenly into the muffin cups (it will be pretty thick) and bake for 14-20 minutes, or until a toothpick comes out clean. 
7. Let cool and serve immediately or keep refrigerated for up to seven days!

---