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.

Ingredients

Scale

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

Preheat oven to 350F and line muffin pan with 6 muffin liners for larger muffins or 9 for smaller.
In a large bowl, whisk together eggs, pumpkin, oil, sugar, vanilla and apple cider vinegar.
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).
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