Hello Folks, I made this recipe last week for the Coffee Connections meeting at my studio.  It was a hit!

Paleo Pumpkin Muffins

Yield:  10 Muffins

  • 1 cup almond flour (I use Honeyville)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, lightly beaten.
  • 3/4 cup canned pumpkin puree
  • 3 Tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup chopped pecans
Recipe Steps:
  1. Preheat oven to 350° F and grease 10 muffin cups.
  2. In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
  3. Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
  4. Spoon into 10 muffin cups and sprinkle the chopped pecans and additional pumpkin pie spice on top.
  5. Bake for 20 – 25 minutes until a toothpick comes out clean.
  6. Transfer to a wire rack to cool.
Recipe Author:  Linda Etherton  
Paleo Pumpkin Muffins