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
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