Paleo Pumpkin Muffins

Do you need a super basic treat to bring to a Halloween party?

I got you, boo.

(See what I did there?)

I brought 3 dozen of these to a pumpkin painting party and they. went. fast.

You can make these mini or full size, with or without chocolate chips. I much prefer the mini choc chip version, but the choice is yours! I made some of each, and they ALL got eaten. So I don’t really think there’s a wrong choice here.

Ingredients:

  • 2 cups almond flour

  • 4 eggs

  • 1/2 cup pureed pumpkin #teamcannedpumpkin

  • 1/2 cup maple syrup

  • 1/3 cup coconut oil (melted)

  • 4 T coconut sugar

  • 1 T pumpkin pie spice

  • 1 tsp baking soda

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • Chocolate chips (optional—Lily’s stevia-sweetened choc chips are fire)

Directions:

  1. Preheat oven to 350 and grease muffin pan.

  2. Mix together almond flour, pumpkin pie spice, baking soda, and salt.

  3. In a separate bowl, mix together eggs, coconut oil, maple syrup, pumpkin, vanilla, and 2 T of coconut sugar.

  4. Add dry ingredients to wet and mix until combined.

  5. Pour batter into muffin pan. Add chocolate chip to muffin tops if desired.

  6. Bake for 12-15 minute for small muffins, add 15-20 minutes for full size muffins.

  7. While baking, mix together other 2 T of coconut sugar and cinnamon in a small bowl.

  8. Let them cool, then roll them in cinnamon sugar mixture for added pizzazz, and enjoy!

I promise you’ll never even know they’re paleo. Let me know how fast these go at your Halloween party or Thanksgiving dinner!

Lexie Gray2 Comments