Paleo Pumpkin Spice Muffins
Embrace the flavors of fall with these irresistibly moist and fluffy Paleo Pumpkin Spice Muffins! Packed with wholesome ingredients like almond flour, coconut flour, pumpkin puree, and warm pumpkin pie spice, these grain-free and refined sugar-free muffins are perfect for breakfast, a midday snack, or dessert. Sweetened naturally with maple syrup and enriched with aromatic vanilla extract, they deliver delicious seasonal nostalgia in every bite. Quick to prepare in just 15 minutes, these guilt-free muffins bake up beautifully golden in under 25 minutes and can be customized with chopped pecans for added texture and flavor. Whether you're following a paleo diet or simply craving clean eating options, these muffins are a delightful way to satisfy your pumpkin spice cravings! Perfect for cozy mornings, tea-time treats, or sharing during autumn gatherings.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 1 tablespoon Pumpkin pie spice
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 3 large Eggs
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted and cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Whisk these dry ingredients together until fully incorporated.
In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet mixture into the dry ingredients and stir using a spatula or wooden spoon just until a batter forms. Be careful not to overmix.
If using pecans, fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 125.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 655 mg | 50% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
