Best Paleo Pumpkin Muffins | Healthy & Easy!!

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.

Add 1.5 cups of pumpkin puree to the blender.

Add 2/3 cup of maple syrup (or honey or coconut sugar) and some melted coconut oil to the blender.

Add 1 tsp of vanilla extract, 2 tsp of ground cinnamon, 1 tsp of ground nutmeg, 1 tsp of ground ginger, 1 tsp of ground cloves, and some fine sea salt to the blender.

Blend the mixture until smooth.

Crack 4 large eggs into a separate bowl to avoid shell pieces, then add them to the blender and blend for a few seconds to incorporate.

Add 3 cups of almond flour to the blender, spooning it in to avoid packing it tightly.

Add 2 tbsp of coconut flour and some baking powder to the blender.

Blend until everything is incorporated, scraping down the sides as needed.

Line 12 muffin cups with parchment paper.

Give the batter one last stir to ensure no streaks of flour remain.

Fill the muffin cups high using an ice cream scoop with a lever, noting that there may be extra batter.

Sprinkle chopped pecans on top of each muffin.

Bake in a preheated 350°F (175°C) oven for about 30 to 35 minutes, rotating the pan halfway through.

Check for doneness by ensuring they are light golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for about 10 minutes before transferring them to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens