Pumpkin Muffins
These warm & fluffy Pumpkin Muffins that are paleo-friendly and completely nut-free - which can be tough with paleo baking! These Paleo Pumpkin Muffins are DELICIOUS and have the moistest crumb, authentic "pumpkin bread" flavor with just enough sweetness & spice.
Servings: 12 Muffins
Ingredients
- 1/2 cup Coconut Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 4 Eggs
- 1/2 cup Coconut Sugar (halve if you don't want them sweet)
- 1/4 cup Coconut Oil (or butter) melted and cooled
- 1 cup Pumpkin Puree
- 1 tbsp Vanilla Extract
Instructions
- Preheat the oven to 375ºF. Line a 12 cup muffin tin with parchment paper liners or silicone muffin cups for easy removal.
- In a medium bowl, mix the dry ingredients until combined (coconut flour, spices, salt, baking soda).
- In a separate bowl, combine the wet ingredients (eggs, melted coconut oil or butter, pumpkin, vanilla) with coconut sugar - careful not to over-mix, just whisk until smooth.
- Add the dry ingredients to wet a little at a time, mixing until just combined.
- Scoop the muffin batter into the muffin tin, and transfer to the preheated oven. Bake for 22 to 25 minutes, or until the edges begin to turn golden brown and a toothpick inserted to the center comes out clean.
Notes
- One of the best ways to ensure your muffins don't stick to the muffin tin is to use parchment paper liners. Or you can use silicone liners that also work great.
- If you don't have coconut oil, you can use butter instead.
- The coconut sugar is a wonderful option of sugar but it may be too sweet. If so, you can use only a 1/4 cup of sugar.