Description
Indulge in the comforting flavors of these moist and fluffy paleo pumpkin muffins, made with wholesome ingredients for a guilt-free treat.
Ingredients
– 1 cup pumpkin puree
– 3 large eggs
– 1/4 cup coconut oil, melted
– 1/4 cup honey
– 1 1/2 cups almond flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. 1. Preheat your oven to 350°F (180°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and honey until well combined.
3. 3. In a separate bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt.
4. 4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. 5. Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crunchy topping, sprinkle the muffin batter with pumpkin seeds or chopped pecans before baking. Store the muffins in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 20
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American