I’ve been getting more requests for the Paleo Pumpkin Muffins lately! These are from Danielle Walker’s ‘Against All Grain’ cookbook and are one of the best Paleo muffins out there.
2 cups blanched almond flour
3 TB coconut flour
1 tsp soda
2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp sea salt
3/4 cup pumpkin puree
1/3 cup honey or maple syrup
2 lg eggs – room temp
2 TB coconut oil – melted
1 tsp vanilla
1/4 cup dairy free choc chips
Line muffin tin with baking cups.
Place the flours, baking soda, spices, salt in a small bowl and mix to combine.
Place the remaining wet ingredients in the bowl of a stand mixer and beat on high until combined.
Slowly incorporate the dry ingredients into the wet, mixing until smooth.
Gently mix in choc chips or pepitas if desired.
Pour the batter into the prepared muffin tin, filling each cup 2/3 of the way full.
Bake for 20-25 min. at 350 degrees until toothpick comes clean.
Serving Size: makes 12 regular sized muffins.
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