Pumpkin Paleo Muffins

by

 

 

 

 

These pumpkin paleo muffins are a low sugar version, however the pumpkin flavor is just right!

Pumpkin Paleo Muffins
Serves 6
Not too sweet, but just the right pumpkin flavor.
Print
Prep Time
15 hr
Cook Time
25 hr
Total Time
40 hr
Prep Time
15 hr
Cook Time
25 hr
Total Time
40 hr
Ingredients
  1. 1 C Almond Flour (I use Bob's Red Mill)
  2. 1 Tbp + 2 tsp Pumpkin-pie spice mix
  3. 1/2 tsp Nutmeg
  4. 1/2 tsp Turmeric
  5. 1/4 tsp Kosher salt
  6. 1/2 tsp Baking Soda
  7. 1/2 C Pumpkin Puree
  8. 1/4 cup full fat coconut milk (put canned coconut milk in the refrigerator for 24 hours which will divide the liquid coconut milk and the cream)
  9. 1 Tbs Vanilla
  10. 2 Tbs Honey
  11. 2 tsp Stevia
  12. 3 large Eggs
Instructions
  1. Preheat oven to 400*
  2. Blend together the almond flour, pumpkin-pie spice mix, nutmeg, turmeric, salt & baking soda
  3. Add in the pumpkin puree, coconut milk, vanilla, honey & stevia
  4. In separate bowl, thoroughly mix together the eggs, but do not whip
  5. Combine eggs into the pumpkin mixture.
  6. Place in paper liners
  7. Lower oven to 350* & bake for 25 minutes
  8. Cool for at least 30 minutes before removing from pan.
Notes
  1. The eggs in this recipe give the muffins their height. Use paper liners to give the batter something to cling to as it rises. Wait for them to cool before handling them to prevent them from deflating. The longer you wait (at least 30 minutes) the easier the muffin will peel away from the liner.
Adapted from The Gluten-Free Almond Flour Cookbook
Adapted from The Gluten-Free Almond Flour Cookbook
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/

Share Button