Happy October! Today is also National Pumpkin Spice Day! What better day to share my Paleo Pumpkin Spice Muffin Recipe? These are paleo friendly, gluten free and dairy free. They go great with my pumpkin spice latte ;) …
Prep time: 10
Cook Time: 25
Servings: 12
Ingredients:
1 Cup Pumpkin Puree (canned is fine)
1 Cup Almond Flour
1/4 Cup Coconut Flour
1/4 Cup Tapioca Flour
3 Eggs
1/4 Cup Coconut Oil (melted)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp vanilla extract
2 tbsp. Coconut Nectar (can use maple syrup or honey as well)
Directions:
1.) Preheat oven to 350F and line or grease 12 muffin tins.
2.) In one bowl combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and spices.
3.) In another bowl combine pumpkin puree, eggs, coconut oil, coconut nectar and vanilla.
4.) Mix the wet and dry ingredients together until thoroughly combined.
5.) Pour batter into muffin tins about 2/3 to the top.
6.) Bake for 25 mins at 350F until golden brown on top.
7.) Let cool for 10 minutes, then enjoy!
Feel free to great creative and add chocolate chips, nuts or seeds in the mix! They are delicious with almond or cashew butter :)