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I love it when my friends request I come up with new recipes. My super fit cross-fit BFF asked if I could come up with a Paleo Pumpkin muffin. “Of course!” I replied! All I did was take my pumpkin muffins and replace the oat flour with almond flour, raw sugar for honey and added eggs. They are super moist and delicious!


Ingredients


  • 1.5 cups blanced almond flour
  • 1 cup organic canned pumpkin
  • ½ cup honey
  • 2 eggs
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ½ tsp vanilla
  • ½ tsp baking soda

Instructions


  1. In a large bowl combine all the ingredients.
  2. Mix with a hand mixer until well combined.
  3. I used a small cookie dough scooper to portion them out into a nonstick mini muffin tins. These cooked for 15-18 minutes.
  4. You could also use paper liners and bake in a regular sized muffin tin. These will bake for approximately 25-30 minutes.
  5. *always stick a toothpick in the middle of your muffins to test for doneness. If the toothpick is clean, they are done!