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Gluten Free Paleo Pumpkin Muffins with Almond Flour

These easy, healthy Gluten Free Paleo Pumpkin Muffins with Almond Flour are SO spicy-sweet and FLUFFY! A yummy, fall breakfast or snack for kids and adults!
Course Breakfast
Cuisine American
Keyword gluten free, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 Muffins
Calories 233kcal
Author Taylor

Ingredients

  • 1 1/2 Cups Almond flour (150g) *
  • 2 1/2 Tbsp Coconut flour, packed (19g)
  • 1/2 Tbsp Baking powder
  • 1/2 Tbsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 Cup Canned pumpkin
  • 6 Tbsp Maple syrup
  • 3 Tbsp Cashew butter
  • 1 Large egg, at room temperature

Instructions

  • Spray a muffin with oil and heat your oven to 350 degrees.
  • In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.
  • In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
  • Add the dry ingredients into the wet ingredients and stir until well combined.  Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 of the way. Remember to fill the rest with water!
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.
  • DEVOUR!

Notes

*Please weigh your flour to ensure accurate results

Nutrition

Calories: 233kcal | Carbohydrates: 20.8g | Protein: 7.3g | Fat: 15.2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.3g | Cholesterol: 26mg | Sodium: 185mg | Potassium: 82mg | Fiber: 4.1g | Sugar: 11.9g | Vitamin A: 2185IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 1.9mg