Paleo Pumpkin Spice Muffins
These Paleo Pumpkin Spice Muffins are soft + sweet, moist + perfectly spicy. They're super easy to throw together and taste like all the best parts of Fall.
Servings: 12 muffins
Ingredients
Wet Ingredients
- 3 eggs
- 1 cup pumpkin puree
- 1/4 cup almond or coconut milk
- 2/3 cup coconut sugar
- 1 tsp vanilla
Dry Ingredients
- 1 1/2 cups fine almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice* see notes
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350f or 175c. Line a muffin tin with silicone muffin liners or with paper muffin liners (but please spray the paper liners with nonstick spray).
- In a large bowl, use a whisk to combine all of the wet ingredients.
- In a separate bowl, mix together all of the dry ingredients. For super fluffy muffins, sift all of the ingredients while adding them to the bowl.
- Pour the dry ingredients into the wet ones and stir until throughouly mixed! (This is where you can add any additions that you like - chopped nuts, chocolate chips, coconut or dried fruit are all good!)
- Divide the batter evenly between the 12 muffin cups. Pick up the filled muffin pan and tap the bottom onto the counter a few times to settle the batter and remove any excess air bubbles. The muffins should be relatively flat on top!
- Bake for 25-30 minutes. (Check at 25, but they may take longer depending on the size of your eggs and how hot your oven cooks!).
- Enjoy warm or cold - they're delish both ways!
Notes
**If you don't have pumpkin pie spice, you can totally make it (please see below) or just replace it with 1 tablespoon of straight cinnamon.
**To make homemade Pumpkin Pie Spice, simply combine:
- 3 tbsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp clove