Fall is by far my favorite season, the colorful leaves, pumpkins, layering of clothes and of course wearing booties! But most of all I love pumpkin flavored food! Pumpkin muffins, lattes, cookies, smoothies, oatmeal, yogurt, soup. You name it, I will put pumpkin in it! I love these muffins for their great nutrition and taste! They are very moist unlike a lot of paleo breads and muffins I’ve made. Let me know if you give these a try, and without further a do let’s get started!
Ps: You may notice there are only 11 muffins instead of 12, that’s because I was to impatient to wait to take pictures before I ate one lol.
A perfect fall breakfast or treat, these pumpkin muffins are nutritious, and leave you satisfied!
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup full fat coconut milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2/3 cup chocolate chips optional
Preheat your oven to 350 degrees and line a muffin tin with silicone baking cups.
In a large bowl whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla extract until well combined.
In a separate bowl whisk together the almond flour, tapioca flour, coconut flour, baking soda, baking powder, pumpkin pie spice, and cinnamon.
Slowly pour the wet ingredients into the dry, stirring well between each addition. Add in chocolate chips if desired.
Transfer the batter into your 12 baking cups, and bake for 25-30 minutes, or until a toothpick comes out clean and the tops look dry.
Remove from oven, and let cool for at least an hour before eating. The longer you let them cool, the more they will set.
I recommend using silicone baking cups for paleo recipes, because they prevent the muffins from sticking to the liners.
What’s your favorite way to use pumpkin? Are you a big fan of fall as well? Let me know in the comments!