Paleo Pumpkin Muffins
These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!
Servings: 12 muffins
Ingredients
- 2½ cups finely ground almond flour
- 2 teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar or 1 teaspoon lemon juice
- ¼ teaspoon Diamond Crystal kosher salt
- 1 cup canned pumpkin purée
- ½ cup honey
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
- Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.
- In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.
- Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.
- Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!
- Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
- Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.
Video
Notes
Store the muffins in a sealed container in the fridge for up to a week.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Fiber: 3g