Description
Healthy Paleo Pumpkin Muffins that are fluffy, moist, low carb and easy to make.
Ingredients
Scale
- 1 +1/2 cup almond flour (150g)
- 1/4 cup coconut flour (24g)
- 2 Tbsp arrowroot starch (16g)
- 1/4 cup golden monk fruit sweetener (or coconut sugar)
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup almond milk yogurt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Combine eggs, pumpkin, yogurt and vanilla in a large mixing bowl. Whisk until smooth.
- In a separate bowl, whisk together all dry ingredients. This includes the almond flour, coconut flour, arrowroot starch, monk fruit, baking soda, salt and pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix with a spatula. The batter is fairly thick.
- Scoop the batter into a lined muffin pan. This recipe makes 9 regular sized muffins. Add extra toppings like hemp seeds and cinnamon if desired.
- Place the muffins in the oven and bake at 350 degrees F for 30-35 minutes.
- Remove the muffins from the oven and cool on a wire cooling rack to room temperature.
- Best stored in the fridge up to one week.
Keywords: pumpkin muffins, low carb, paleo muffins, snack, breakfast, low sugar, fall recipes