Description
These delicious Paleo Pumpkin Muffins are the perfect healthy breakfast or snack. Perfectly spiced with cinnamon, ginger, and nutmeg, and naturally sweetened with pumpkin puree, these muffins are moist, flavorful, and guilt-free.
Ingredients
– 1 cup pumpkin puree
– 4 large eggs
– 1/3 cup coconut flour
– 2 tablespoons honey
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon sea salt
Instructions
1. – Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, eggs, honey, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. – Stir in the coconut flour and mix until no dry pockets remain.
4. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. – Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American