Paleo Pumpkin Muffins

Name: Paleo Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups almond flour; 1/2 cup tapioca starch; 1/4 cup coconut flour; 1/4 teaspoon sea salt; 1/2 cup coconut sugar; 1 teaspoons cinnamon; 1 teaspoon pumpkin pie spice; 1 1/2 tsp baking soda; 3 large eggs lightly whisked; 1/4 cup unsweetened almond milk; 2 teaspoon vanilla extract; 1 cup pumpkin purée; 1/2 cup butter or coconut oil vegan is fine; melted & cooled slightly; Crumb Topping:; 2 tbsp coconut oil at room temperature; 4 tablespoons almond flour; 4 tablespoons coconut sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice; Pinch of salt

5 steps

Prep:10minCook:25min

These healthy paleo pumpkin muffins are perfectly tender and moist with the most delicious crumb topping. You’d never know they’re actually paleo, gluten free, and grain free! They’re easy to make, so they’re perfect for fall baking that tastes and feels oh so good.

Updated at: Wed, 16 Aug 2023 23:59:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories299 kcal (15%)

Total Fat21.2 g (30%)

Carbs22.8 g (9%)

Sugars14.5 g (16%)

Protein6.4 g (13%)

Sodium175.1 mg (9%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsalmond flour

½ cuptapioca starch

¼ cupcoconut flour

¼ teaspoonsea salt

½ cupcoconut sugar

1 teaspoonscinnamon

1 teaspoonpumpkin pie spice

1 ½ tspbaking soda

3eggs

large, lightly whisked

¼ cupunsweetened almond milk

2 teaspoonvanilla extract

1 cuppumpkin purée

½ cupbutter

or coconut oil vegan is fine, melted & cooled slightly

2 Tbspcoconut oil

at room temperature

4 tablespoonsalmond flour

4 tablespoonscoconut sugar

½ teaspooncinnamon

¼ teaspoonpumpkin pie spice

salt

Instructions

Step 1

Preheat the oven to 325º. Line a muffin tin with parchment paper liners and set aside.

Step 2

Combine the crumb mixture ingredients in a bowl with a fork until combined (it should look like crumbs) then chill while you prepare muffin batter.

Step 3

In a large bowl, combine flours, tapioca, salt, coconut sugar, cinnamon, pumpkin pie spice, and baking soda and whisk until well combined and no lumps remain. Add in remaining muffin ingredients, and mix with a spatula until well combined.

Step 4

Spoon into prepared muffin tin until almost entirely full, rounding at the top. I use a disher for this purpose. Top each muffin with the crumb mixture, about a teaspoon over each muffin.

Step 5

Bake at 325 F in the middle rack for 23-25 minutes, or until a toothpick inserted in the center comes out clean AND the surface of the muffin springs back when touched. Remove and let cool slightly, then transfer to a wire cooling rack to cool completely.

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