Ingredients
- 1⅔ cup (380g) pureed pumpkin
- 3 eggs, room temperature
- ⅓ cup (92 grams) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil, melted
- ⅓ cup coconut sugar
- ½ cup (64 grams) coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons pepitas
Recipe Description
These Paleo Pumpkin Muffins, made with coconut flour and almond butter, are moist, fluffy, and lightly spiced with cinnamon and nutmeg. These healthy muffins make a great breakfast or snack and freeze well. The muffins are topped with a mix of cinnamon and coconut sugar, and a sprinkle of pepitas adds some color. The resulting muffins make the perfect breakfast or snack, and they keep super well in the freezer.
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