Print
Paleo Pumpkin Muffins
These paleo pumpkin muffins are perfect for a healthy fall pumpkin breakfast as they are gluten and refined sugar free.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 170 kcal
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour arrowroot powder or potato/corn starch can be substituted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 2/3 cup pumpkin puree
- 1/2 cup coconut oil melted
- 1/3 cup maple syrup or honey, agave, monkfruit syrup
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, walnuts, pepitas or chocolate chips
Instructions
-
Preheat the oven to 375° F. Line a muffin pan with parchment or silicone muffin liners.
-
In a medium bowl whisk together coconut flour, tapioca flour, baking soda, salt and pumpkin pie spice. In a large bowl whisk together remaining (wet) ingredients except for the pecans until smooth and combined.
-
Add the flour mix to the wet mixture and stir until all lumps are gone. Alternatively, you can also blend all ingredients in a food processor or blender.
-
Divide batter into 12 muffin cavities and top each with chopped nuts (or seeds/chocolate chips). Bake for 17-20 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts
Paleo Pumpkin Muffins
Amount Per Serving
Calories 170
Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Cholesterol 62mg21%
Sodium 232.4mg10%
Carbohydrates 13.1g4%
Fiber 2.4g10%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.