Paleo Pumpkin Muffins - Made with Almond Flour

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Ground flaxseed is often less expensive and adds fiber.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is a common pantry item and less expensive.

coconut flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

All-purpose flour is widely available and cheaper.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

Whisk 2 cups of almond flour in a bowl to break up any large chunks.

Add baking soda, cinnamon, salt, and pumpkin spice to the almond flour and whisk together.

In another bowl, whisk together 3 eggs and coconut sugar.

Add pumpkin puree and vanilla extract to the egg mixture and whisk until combined.

Combine the dry ingredients with the wet ingredients, using a whisk first and then a spatula as needed.

Grease and line a 12-cup muffin tin with muffin liners.

Use an ice cream scoop to evenly distribute the batter into the muffin tin.

Garnish the muffins with pumpkin seeds before baking.

Bake in a preheated 350°F (175°C) oven for 45 to 50 minutes.

Let the muffins cool for 20-30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens