Halloween may be over but pumpkin spice is still going strong at our house!
These grain, dairy and processed sugar free pumpkin spice muffins are quick, easy, and perfect for breakfast on crisp Autumn mornings.
I played around with several Paleo and traditional variations before settling on this specific recipe. Be sure to refrigerate any leftovers, and you’ll have yummy, moist, protein and fiber-rich muffins for up to a week.
Paleo Pumpkin Spice Muffins
Makes 24 muffins
Ingredients
1 cup coconut flour
1/2 cup almond flour
1 can (15 ounces) pumpkin puree
2/3 cup extra virgin coconut oil, melted
1 cup coconut palm sugar
2 teaspoons vanilla extract
8 eggs, lightly beaten
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
2 teaspoons apple cider vinegar
1/2 cup coarsely chopped nuts, optional
Directions
Preheat oven to 350 degrees F.
In a large bowl, whisk together all ingredients until smooth! (I used a big spoon instead of a whisk the first time, and it severely affected the texture.)
Fill muffin liners approximately two-thirds full.
Bake 25 minutes. Transfer to cooling rack.