AuthorGuest GuestCategoryDessertsDifficultyIntermediateTender, delicious, and nutritious-these paleo pumpkin muffins are very easy to make, gluten-free, grain-free, and dairy-free, making them perfect for most people. You will love these healthy pumpkin muffins.
Preheat the oven to 350°F (180°C). Line the cupcake pans with 12 paper liners, set aside.
In a large bowl, whisk together almond flour, salt, and baking soda.
Add coconut oil, maple syrup, eggs, pumpkin and vanilla extract and mix well.
If needed, add pumpkin spice.
Stir in the chocolate chips.
Use a spoon to pour the batter evenly into the paper liner.
Bake for 22-24 minutes or until the center is set.
Remove from the oven and cool for 5-10 minutes before serving. Store in an airtight container at room temperature.
Ingredients
Directions
Preheat the oven to 350°F (180°C). Line the cupcake pans with 12 paper liners, set aside.
In a large bowl, whisk together almond flour, salt, and baking soda.
Add coconut oil, maple syrup, eggs, pumpkin and vanilla extract and mix well.
If needed, add pumpkin spice.
Stir in the chocolate chips.
Use a spoon to pour the batter evenly into the paper liner.
Bake for 22-24 minutes or until the center is set.
Remove from the oven and cool for 5-10 minutes before serving. Store in an airtight container at room temperature.
