Paleo Pumpkin Muffins
I love pumpkin. I’ve made these pumpkin muffins for years. Loaded with cinnamon and the flavors of fall. The recipe is versatile so you can add chocolate chips, nuts, or dried fruit if you like.
10 minutes
22 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 65 |
| Fat: | 2 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 203 mg |
| Fiber: | 0 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 1.33 cups1.33 cups1.33 cups Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Tapioca Starch
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- .75 tsp.75 tsp.75 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Salt
- 3 whole3 whole3 whole Eggs, room temperature
- .25 cup.25 cup.25 cup Plain Greek Yogurt, or any unsweetened plain yogurt
- .75 cup.75 cup.75 cup Pumpkin Purée
- .33 cup.33 cup.33 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 350 degrees and line muffin pan with 10 paper liners.
- In a medium bowl combine the dry ingredients and stir.
- Add the remaining ingredients and stir. May need to use a whisk.
- If adding extras, add about 1/2 cup of nuts, chips, or dried fruit and stir.
- Using a large ice cream scoop put the batter into the muffin liners.
- Bake for 22-23 minutes until toothpick comes out clean.
- Let cool completely in pan.
Notes
Keep in air tight container for 3 days at room temperature or freeze for up to 2 months.
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