Yield: 11 muffins

Grain-Free Paleo Pumpkin Muffins

Paleo, gluten free, grain free, pumpkin muffins made with almond flour.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup pumpkin puree (canned is fine)
  • 2 large free range eggs
  • 1 tablespoon melted butter or melted coconut oil
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 1 cup almond flour (I used Bob's Red Mill)
  • 1 teaspoon baking soda
  • 2 tablespoons pumpkin pie spice
  • 2 tablespoons shelled pumpkin seeds (pepitas)
  • 2 tablespoons Lily's Sweets or Enjoy Life chocolate chips (I actually used chopped semi-sweet chocolate, but then the recipe is not refined-sugar free any longer)
  • ΒΌ teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin (or mini muffin tin) with liners or coat with cooking spray.
  2. In a medium bowl, whisk together the pumpkin, eggs, butter or coconut oil, honey, and vanilla until combined.
  3. In another medium bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice.
  4. Stir the wet ingredients into the dry ingredients. You can stir some chocolate into the batter, or just sprinkle on top. Spoon into prepared muffin tin. Sprinkle chocolate and pumpkin seeds over the top. Bake until a tester comes out clean, about 20 minutes for minis and 30 for full sized, checking on the muffins 5 minutes early. Serve warm.

Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 187mgCarbohydrates: 17gFiber: 2gSugar: 13gProtein: 4g
 

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