Almond Flour Paleo Pumpkin Muffins

These Paleo Pumpkin Muffins are made with a combination of almond and tapioca flour. They’re grain-free, super moist and so delicious. You are absolutely going to love these healthy pumpkin muffins.  Muffins are probably the most popular treats I make at our house.  These pumpkin spice muffins are just the best. You won’t be able to tell they’re low carb, gluten-free, no sugar added and paleo friendly! Blend of almond and tapioca flour makes an incredible soft and moist texture.

ALMOND FLOUR PALEO PUMPKIN MUFFINS INGREDIENTS

Almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten. 

Tapioca flour – almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch

eggs – pasture raised if possible

pumpkin puree

 avocado oil – can be substituted with coconut olive or evoo

coconut sugar

pumpkin spice, cinnamon

pure vanilla extract

HOW TO MAKE THESE HEALTHIER PUMPKIN MUFFINS

1. Start with preheating oven to 350F and lining a muffin pan with 9 muffin liners. In a large bowl, whisk together pumpkin puree, eggs, oil, sugar, vanilla and vinegar.

2. In a separate bowl mix almond flour, tapioca flour, spices and baking soda. Add dry ingredients to wet and mix until combined (don’t overmix it).

3. Divide the batter between the prepared muffin cups filling it almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack.

I hope you love these paleo pumpkin muffins! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. Check out some of my favorite healthier baked goods here.

Moist Paleo Pumpkin Muffins

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• Total Time: 40 minutes
• Yield: 6-9 1x

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Description

These Paleo Pumpkin Muffins are made with a combination of almond and tapioca flour. They’re made grain-free, super moist and so delicious. You are absolutely going to love these healthy pumpkin muffins. 

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Ingredients

Scale 1x2x3x

1 1/2 cup almond flour

1/2 cup tapioca flour

2 eggs

1 cup pumpkin puree

4 tbsp avocado oil

1/4 cup coconut sugar + extra to sprinkle

1 1/2 tsp pure vanilla extract

1 tsp pumpkin spice

1 tsp cinnamon

1 tsp baking soda

1 tsp apple cider vinegar

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Instructions

1. Preheat oven to 350F and line muffin pan with 6 muffin liners for larger muffins or 9 for smaller.
2. In a large bowl, whisk together eggs, pumpkin, oil, sugar, vanilla and apple cider vinegar.
3. In a separate bowl mix almond flour, tapioca flour, baking soda pumpkin spice and cinnamon. Add dry ingredients to wet and mix until combined (don’t overmix it).
4. Divide the batter between the prepared muffin cups filling it almost full. Sprinkle with coconut sugar. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack.

• Prep Time: 10 minutes
• Cook Time: 30 minutes