Description
These paleo gluten-free pumpkin spice muffins are the perfect cross between healthy and indulgent. Made healthier with almond flour and coconut sugar.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 cup arrowroot starch
- 3/4 cup coconut sugar (plus more for garnish if desired)
- 2 + 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 3 tsp vanilla extract
- 2 eggs
- 1/4 cup avocado oil (or melted coconut oil)
- 1/2 cup almond milk (or your vegan milk of choice, not canned coconut milk)
- 1/2 cup pumpkin purée
- 1/2 cup pumpkin seeds (for garnish)
Instructions
- Preheat your oven to 350F (175C) and line a 12 muffin tray with paper liners.
- In a big bowl combine all the dry ingredients - the almond flour, arrowroot starch, coconut sugar, baking powder, baking soda, sea salt, pumpkin spice, and cinnamon.
- In a separate bowl, beat the two eggs, add the avocado oil, almond milk, and pumpkin puree, and stir to combine. Pour the wet ingredients into the dry and mix with a spoon until well combined.
- Using a spoon, transfer the batter into the prepared muffin tray, filling them almost to the top, sprinkle each muffin with the pumpkin seeds, and bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days or for up to a week in the fridge.
Notes
If you don't have coconut sugar, you can use any other sugar you have on hand except liquid sweeteners.
You can try substituting the eggs for 2 tbsp ground flax seeds mixed with 6 tbsp water to make the muffins vegan but I personally haven't tried it.
These muffins are also delicious with a handful of chocolate chips added to the batter!
Nutrition
- Serving Size:
- Calories: 269
- Sugar: 13.3 g
- Sodium: 181.1 mg
- Fat: 11.5 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 1.8 g
- Protein: 5.6 g
