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Paleo Pumpkin Muffins (Recipe and Video)

It’s been a week.

Penelope’s treatment has been going well, and thankfully she’s okay. But she got a little sick after Monday’s treatment, then Wednesday she spiked a fever so we spent the night in the hospital so she could get some medicine and they could run some tests. We’re home now – and we’ve been in the mood to bake something PUMPKIN-ey!

The kids helped me make these while on a break from virtual school today and I should have just went ahead made two batches because these things are already gone! Like, they never even completely cooled.

Pumpkin savages.

My favorite part about these is that they are gluten-free, dairy-free, and sugar-free (only honey as a sweetener), but you’d never know it because they are light and delicious.

We made half of these with chocolate chips (Hu Gems, my favorite!), and half of the batch without them. (Ciro loves chocolate chips, and Penelope doesn’t like them.)

We made a recipe video for you to follow, but you can scroll below it for the full text version. I hope you love these as much as we did. They hit the spot for a fall-flavored, healthy sweet snack.

Paleo Pumpkin Muffins

Ingredients:

  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon himalayan sea salt
  • 1 tablespoon pumpkin pie spice
  • 3/4 cup fine almond flour
  • 1/2 cup coconut flour
  • 2 tablespoons melted coconut oil
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine baking powder, baking soda, salt, pumpkin pie spice, almond flour, and coconut flour. Whisk until combined.

In a small bowl, mix coconut oil, eggs, pumpkin, vanilla extract. Mix well.

Pour wet ingredients into dry ingredients, and mix with a spatula until completely combined. If using chocolate chips, pour them into the batter and fold them in.

Fill a greased muffin tin (I greased with coconut oil), each muffin space about 2/3 way full. Bake for 18-20 minutes. Enjoy this savory, seasonal treat!

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