Craving a delicious autumn treat that won't derail your healthy lifestyle? Look no further! These Easy Paleo Pumpkin Muffins are about to become your new obsession. Imagine biting into a moist, perfectly spiced muffin that tastes like fall, but is packed with nutritious ingredients and completely paleo-friendly. Whether you're following a strict diet or just looking for a healthier breakfast option, these muffins will satisfy your sweet tooth while keeping you on track with your wellness goals.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 1/4 cup honey
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and honey until smooth and well combined. Ensure there are no lumps in the mixture.
- In a separate bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. This helps remove any clumps and evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense and tough.
- Use an ice cream scoop or large spoon to evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little extra cinnamon on top of each muffin for added flavor and visual appeal.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Make sure your baking soda is fresh to ensure proper rising and a light texture.
- Customize Your Spices: Feel free to adjust the cinnamon and nutmeg to your taste. You can even add a pinch of ginger or cloves for extra warmth.
- Moisture is Key: The pumpkin puree helps keep these muffins incredibly moist, so don't skip or substitute this ingredient.
- Storage Tip: For longer preservation, you can freeze these muffins for up to a month. Simply wrap individually and thaw at room temperature when ready to eat.
- Optional Add-Ins: For extra texture, consider folding in some chopped nuts or sugar-free chocolate chips before baking.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 55mg
