Temperatures are cooling, while the kitchen warms up. Pumpkins are in season along with anything pumpkin spice. I found this recipe on a paleo website, and I must say, I was surprised how moist and delicious these are. Warning…they will go fast!
Pumpkin Muffins (Paleo)
Ingredients:
2 cups almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup avocado oil or coconut oil (melted and cooled)
1/4 cup pure maple syrup
2 large eggs, room temperature
1/3 cup pumpkin puree
1 teaspoon gluten-free vanilla extract
1 teaspoon pumpkin spice (optional)
Directions:
Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk almond flour, salt, and baking soda.
Add in oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
Add in pumpkin spice.
Spoon batter evenly into your paper liners.
Bake for 22-24 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.
adapted from www.paleokitchen.com