paleo pumpkin muffins

There is nothing more basic than a true love for pumpkin spice, but if this love is wrong, then I don’t want to be right.

Back in the day my Starbucks order almost always included a slice of their pumpkin loaf. I mean is there anything better? However do you know how much sugar is in one of those bad boys? I don’t mess with processed sugar and gluten anymore so I had to try to make a create a contender in the pumpkin spice world.

These muffins are paleo, moist and fills all those fall pumpkin spice cravings.

ingredients:

dry ingredients:

• 3/4 cup almond flour

• 1/2 cup coconut flour

• 1 & 1/4 teaspoon baking soda

• 3 & 1/4 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

Wet ingredients:

• 4 large eggs, room temperature

• 7 tablespoons coconut oil, melted

• 1/2 cup maple syrup or coconut sugar

• 1/2 cup organic pumpkin puree

• 1 tablespoon vanilla extract

Instructions:

Step 1: Pre-heat your oven to 350 degrees.

Step 2: Mix all your dry ingredients together in a large bowl.

Step 3: Mix all your wet ingredients together in a separate medium bowl, making sure that eggs are room temperature or they will make the melted coconut oil weird and separated.

Step 4: Add wet ingredients slowly into your dry ingredients, mixing well.

Step 5: Let sit for 30 minutes while the coconut oil starts to firm up.

Step 6: While you wait for batter to be ready to bake, spray muffin tin with coconut oil or line with paper muffin cups.

Step 7: After batter has rested and settled start filling your muffin tin, 3/4 full.

Step 8: Bake at 350 degrees for 25-30 minutes, or until golden brown and there is no wiggle to the muffins.

Step 9: Let cool and enjoy!