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It’s my favorite recipe to make in the fall. I always make a few batches of these paleo pumpkin muffins and bring them for snacks to the local fairs this time of year.
This afternoon, I put these paleo pumpkin muffins out for my family on the dining room table and when I turned around, they disappeared!
I’ve been searching for a great recipe for paleo pumpkin muffins for a long time. I made a few recipes that sounded good; however, the few that I tried didn’t seem to have that delicious pumpkin taste.
Also, one of the problems that I had with many of the recipes was that they used a combination of both almond flour and coconut flour. Some of the people in my family are allergic to almonds, so I couldn’t use any of those. I’ve been using coconut flour for a lot of recipes, like my gluten free apple cinnamon muffins.
After searching more recipes for paleo pumpkin muffins, I stumbled across one that sounded good, but when I first made it, the inside turned out like pumpkin pudding. To work with the recipe, I added more flour and changed a few other ingredients. With these changes, the muffins came out with the perfect taste and consistency!
Paleo Pumpkin Muffins are a Healthy Fall Treat
I love eating anything pumpkin flavored in the fall and this recipe for paleo pumpkin muffins is my all time favorite. It’s one of the many reasons I love this time of year!
These pumpkin muffins are paleo, gluten free and dairy free. It’s great to use fresh pumpkin if you have any. I usually use canned pumpkin because I haven’t grown pumpkins in our garden in years.
I love adding pumpkin to my diet because it is a good source of fiber and vitamin C. Eating these paleo pumpkin muffins is the most delicious way to get some of the benefits of pumpkin.
Paleo Pumpkin Muffins Recipe:
- 1/2 cup coconut flour
- 1 cup canned pumpkin
- 1/4 cup coconut oil (melted)
- 1/4 cup raw honey
- 4 eggs
- 3/4 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
If you don’t have a muffin pan (I don’t either), you can use these great muffin baking cups.
They’re great because they are unbleached and chlorine free!
1. Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients.
2. In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well.
3. Slowly add the dry ingredients to the bowl of wet ingredients and mix well.
4. Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy)
5. Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan.
6. Bake at 350 degrees for 25 to 30 minutes.
Hint: when you first take them out of the oven, let them sit for 15 minutes before eating.
I hope you enjoy these Paleo pumpkin muffins!