Healthy Paleo Pumpkin Muffins Are A Fall Favorite

There’s nothing quite like the warm, comforting flavors of fall. One of the best ways to embrace the season is with a batch of homemade pumpkin muffins. These Paleo Pumpkin Muffins are not only delicious but also easy to make. They are perfect for breakfast, an afternoon snack, or a quick dessert.

Ingredients
1 cup almond flour
1/2 cup coconut flour
1 cup pumpkin puree
3 eggs
1/4 cup honey or maple syrup
1 tsp baking soda
1 tsp pumpkin spice

Instructions
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly.

Line a muffin tin with paper liners or grease it with a little coconut oil to prevent sticking.

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and pumpkin spice. Whisk them together until evenly mixed.

In another bowl, whisk together the pumpkin puree, eggs, and honey or maple syrup until smooth. The sweetness can be adjusted based on your preference.

Pour the wet mixture into the bowl of dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or store in an airtight container for later.

I sometimes will add in chopped walnuts or pecans you can also add in some dark chocolate! You can store these muffins in the fridge for 4-5 days or you can freeze them for longer storage. Just reheat them in the oven or microwave before serving.

These Paleo Pumpkin Muffins are a delightful way to celebrate the flavors of fall. Easy to make and packed with nutrition, they’re sure to become a staple in your kitchen.

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