Paleo Pumpkin Spice Muffins
Paleo Pumpkin Spice Muffins made with Almond Flour
Equipment
- Mixer (stand or hand)
Ingredients
- 2 cup Almond Flour blanched (not almond meal)
- ¼ cup Coconut Oil Melted
- ¼ cup Maple Syrup
- 3 large Eggs
- ½ tsp Baking Soda
- ¾ cup Pumpkin Puree canned or fresh
- 1/2 tsp Nutmeg ground
- 1/2 tsp Cloves ground
- 1/2 tsp Allspice ground
- 1/2 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1 tsp Vanilla Extract
- ½ tsp Salt kosher
- ½ cup Dark Chocolate Chunks 60% or higher
Instructions
- Set oven to 350 degrees
- Prepare muffin tins or grease your muffin tray
- Combine almond flour, baking soda, nutmeg, cloves, allspice, cinnamon, ginger and salt in a mixing bowl. Set aside
- Combine coconut oil, maple syrup, eggs, pumpkin puree and vanilla in separate bowl
- Stir wet ingredients into dry ingredients until fully mixed
- Fold in chocolate chunks
- Spoon into muffin tins or tray. Stop right before the top, do no overfill
- Bake at 350 degrees for 22-25 minutes, or until toothpick pulls out cleanly when inserted into middle of muffin.
- Remove from oven and allow to cool in tray for 5 minutes
- Transfer to wire rack until cooled
- Store in airtight container for 2-3 days
Notes
Be sure to thoroughly combine dry and wet ingredients. Do not worry about over mixing if using almond flour for this recipe.