Coconut/Almond Flour Pumpkin Muffins
It’s that PUMPKIN time of year!! I LOVE it! I’ve been trying and tweaking lots of PALEO recipes since I’ve embarked upon my own PALEO journey. This is one I will for sure use again! I’ll tell you what…when my son loves it and it’s healthy…it’s a keeper!
- 2 cups almond flour
- 1 cup coconut flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 6 eggs, beaten
- 2.5 cups pumpkin purée
- 6 Tbsp melted coconut oil
- 2 tsp vanilla extract
- 1/4 cup honey
- slivered almonds, sunflower seeds. coconut flakes as an option for topping
Preheat oven to 350F and line muffin tin with muffin liners.
Combine all dry ingredients (aside from topping) in medium sized bowl.
In large bowl combine all wet ingredients. Gradually add dry ingredients to the bowl with wet ingredients and mix well until all ingredients are combined.
Spoon muffin batter into individual muffin cups…each cup should be 3/4 full. I like to use a cookie dough scoop for this! Less messy and easier to evenly distribute batter. If desired: sprinkle your TOPPING of choice on top of batter.
Bake 20-25 minutes or until set.
I set aside several muffins and, once they’ve cooled completely, I put the rest in the freezer for later in the week! They are delicious by themselves, with your coffee in the morning or with a little almond butter!