Paleo Pumpkin Muffins

🧂 Ingredients

• 2 cups almond flour
• ⅔ cup arrowroot starch

  (or tapioca starch)
• ⅓ cup coconut flour
• ½ cup coconut sugar
• 1 tsp. baking soda
• ½ tsp. fine sea salt
• 2 tsp. pumpkin pie spice
• ½ tsp. ground cinnamon
• 2 eggs

  (room temperature)
• 1 cup pumpkin puree

  (not pumpkin pie mix)
• ¾ cup non-dairy/unsweetened milk
• ¼ cup coconut oil, melted
• 2 tsp. pure vanilla extract

Instructions

• 1 Preheat oven to 350F. Grease, or add muffin liners, to a 12-cup muffin pan; set
  aside.
• 2 In a large bowl, whisk the almond flour, arrowroot starch, coconut flour,
  coconut sugar, baking soda, salt, pumpkin spice, and cinnamon.
• 3 In a separate bowl, whisk the remaining ingredients (eggs through vanilla
  extract).
• 4 Add the wet ingredients to the bowl with the dry ingredients and mix until
  everything is fully combined.
• 5 Using a large spring-loaded cookie scoop (¼ cup size), scoop batter evenly
  between each well of the muffin tin (using a cookie scoop helps with the round
  muffin top). If you don't have a cookie scoop, a spoon works fine (you'll use
  about ¼ cup batter for each muffin).
• 6 Bake for 27-30 minutes, or until a toothpick entered in the center comes out
  clean and muffins are firm to the touch.
• 7 Allow to cool before removing from the pan. Enjoy!

Nutrition Info