Paleo Pumpkin Muffins
2016-10-31 16:07:47
Yields 12
A delicious dairy-free, gluten-free paleo muffin
Print
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teas. baking soda
- 1/2 teas. salt
- 1 teas. pumpkin pie spice
- 3 eggs, lightly beaten
- 1 cup canned pumpkin puree
- 3 Tble melted coconut oil
- 1 teas. vanilla extract
- 3 Tble maple syrup
- 1/4 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350 degrees and spray coconut oil onto a 12-muffin pan.
- In a mixing bowl, whisk together the dry ingredients.
- Add in the wet ingredients and mix until combined.
- Spoon into muffin cups and sprinkle with additional pumpkin pie spice and pecans.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
Notes
- Optional: add cacoa nibs or chocolate chips to pecan topping.
- Shown with mint and lemon verbena tea. Just add these leaves to a mild-flavored tea like Earl Grey for the biggest flavor boom.
Adapted from Paleontastic.com
Adapted from Paleontastic.com
Wellness Girl https://wellnessgirl.net/
FREE DOWNLOAD
THRIVE MARKET
