We love the month of October! We can’t seem to get enough of pumpkin spice theme recipes.
To end the month strong, here is another one that hopefully, you’ll love as much as us.
This recipe is amazingly easy and uses simply ingredients. Mostly importantly, it’s grain free, paleo friendly, and gluten free. We love using almond flour because it’s a great alternative to wheat without sacrificing the taste. Plus, pumpkins are packed with nutrients.
Pumpkins are high in antioxidants, Vitamin A, Vitamin C, potassium, fiber, and lower calories. Basically, pumpkins are guilt free!
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These muffins will not only taste yummy; it will help you look youthful!
1 – Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
2- Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, lemon juice, and salt. Whisk it all together.
3- In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Whisk and blend everything together.
4 – Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.
5- Divide the batter evenly into each muffin liner.
6 – The baking soda has already been activated at this point and the muffins need to get in the oven! So hurry!!!
7 – Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark.
8- The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
9 – Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.
Calories: 205kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Fiber: 3g (without collagen)
Calories: 265kcal | Carbohydrates: 19g | Protein: 22g | Fat: 13g | Fiber: 3g
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