PALEO PUMPKIN MUFFINS


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

Preheat oven to 350 degrees. Fill a muffin tin with 12 muffin cups. 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.

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.

Pour the dry ingredients into the wet ingredients in 2-3 increments, mixing after each.

Scoop the mix evenly into the muffin cups (it will be pretty thick), top with a sprinkle of salt, and bake for 14-20 minutes, or until a toothpick comes out clean.

Let cool and serve immediately or keep refrigerated for up to seven days!


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!