Paleo Pumpkin Muffins

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These Paleo pumpkin muffins are perfect for a healthy and delicious treat that is gluten-free, AIP-friendly, and vegan. Packed with warm spices and real pumpkin flavor, they make a satisfying snack or breakfast option.

Ingredients:
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tablespoons apple cider vinegar
  • 1/4 cup coconut milk
  • 1/2 cup shredded unsweetened coconut optional
  • 1/4 cup chopped pecans optional

Instructions:

Warm up the oven to 350F 175C and put paper liners in a muffin tin

Almond flour, coconut flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves should all be mixed together in a large bowl

Put the pumpkin puree, maple syrup, melted coconut oil, apple cider vinegar, and coconut milk in a different bowl

Mix them all together

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

If you want to, add chopped pecans and shredded coconut

Fill up each muffin tin cup three quarters of the way to the top with batter

After the oven is hot, bake the muffins for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down

Have fun with your Low-Carb pumpkin muffins!


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