Paleo Pumpkin Muffins



These Paleo Pumpkin Muffins are a healthy and delicious treat, perfect for breakfast or snack time. Made with almond flour and coconut flour, they're gluten-free, grain-free, and dairy-free.

Ingredients:
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup
  • 3 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts optional

Instructions:

Set oven temperature to 175C 350F

Use paper liners or coconut oil to grease or line a muffin pan

Almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves should all be combined in a big bowl

Pumpkin puree, eggs, melted coconut oil, vanilla extract, and maple syrup should all be combined in a different bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

If using, mix in chopped walnuts or pecans

Using a spoon, pour the batter into each muffin tin, filling it to about 3/4 of the way

When a toothpick inserted into the center comes out clean, bake for 20 to 25 minutes

After five minutes of cooling in the pan, move the muffins to a wire rack to finish cooling

Savor these mouthwatering paleo pumpkin muffins!


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