Description
These Paleo Pumpkin Muffins are a delightful, healthy treat that are easy to make and bursting with fall flavors. Moist, fluffy, and lightly sweetened, they make the perfect snack or breakfast.
Ingredients
– 1 cup pumpkin puree
– 3 eggs
– 1/4 cup honey
– 1 tsp vanilla extract
– 1 1/2 cups almond flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. – Preheat oven to 350°F and grease a 12-cup muffin tin.
2. – In a large bowl, whisk together the pumpkin puree, eggs, honey, and vanilla.
3. – In a separate bowl, combine the almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. – Fold the dry ingredients into the wet ingredients until just combined.
5. – Scoop the batter evenly into the prepared muffin tin.
6. – Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American