Makes 12 paleo pumpkin muffins
Prep Time: 10 minutes
Bake Time: 25 minutes
Tis the season for everything pumpkin! Pumpkin muffins, pumpkin lattes, pumpkin carvings. Don’t miss out on your favorite pumpkin treats with these paleo pumpkin muffins!
Dry Ingredients
- 1 cup almond flour
- ¾ cup tapioca flour
- ⅓ cup coconut sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients
- ⅓ cup melted coconut oil
- ¼ cup maple syrup, warmed up in the microwave if refrigerated
- 2 whole eggs
- 1 cup pumpkin purée
- 2 tablespoons of almond or flaxseed milk
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup dairy-free chocolate chips
Mix dry ingredients together in a medium-sized mixing bowl. In a separate bowl whisk together the wet ingredients. Add the wet ingredients to the dry ingredient bowl and gently stir together. Pour about ¼ cup batter per muffin tin. Bake at 350° Fahrenheit for 20-25 minutes. (Note – baking instructions are written for high altitude.)
Enjoy!
Hannah Reese ~ RDN, Registered Dietitian Nutritionist
Inspired by Cookie + Kate’s Healthy Pumpkin Muffins
Interested in scheduling an appointment with our Nutritionist? Call our office at 720-452-7420.