These paleo pumpkin muffins are soft, moist, and full of fall flavors. For so long I avoided using almond and coconut flours because I didn’t have to use them. Now that I am grain free, I do have to use them (if I want to bake), and I’m wondering why I didn’t use them sooner.
Whether you are paleo, grain free, or simply gluten free, these flours are worth adding to your pantry. They are low in carbs and contain good fats, fiber, and protein. They make soft, moist gluten-free baked goods that hold together without xanthan gum.
These paleo pumpkin muffins are a great example. My family loved these. They are lightly sweetened with honey. If you want a sweeter muffin, try adding additional honey, maple syrup, or sugar. Coconut sugar would also be good in these.
I apologize for the recipe making only 10 muffins. That always bugs me, but sometimes, that’s just how it turns out.
- 1 cup almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 eggs, lightly beaten.
- ¾ cup canned pumpkin puree
- 3 Tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- ¼ cup honey
- ¼ cup chopped pecans
- Preheat oven to 350° F and grease 10 muffin cups.
- In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
- Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
- Spoon into 10 muffin cups and sprinkle the chopped pecans and additional pumpkin pie spice on top.
- Bake for 20 – 25 minutes until a toothpick comes out clean.
- Transfer to a wire rack to cool.