These paleo pumpkin muffins are subtly sweet and perfect for fall!
*Dairy Free & Gluten Free*
Serving Size: 12 Muffins
1 cup pumpkin puree
1/2 cup honey
1 teaspoon vanilla extract
1 cup + 1 tablespoon almond flour
1/4 cup packed coconut flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
large pinch of salt
Preheat the oven to 350℉ and prepare a muffin tin with parchment paper liners. If you don't have liners, grease the pan and sprinkle a little coconut flour in each section.
Combine the pumpkin puree, honey, eggs, and vanilla in a medium sized mixing bowl.
Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt and stir until evenly combined and a batter is formed.
Fill each muffin liner a little over half full with the batter.
Bake for 25-28 minutes.
Allow the muffins to cool in the pan for 15 minutes and then come to room temperature before eating.
Store in an airtight container.
Recipe from simplyjillicious.com