Paleo Pumpkin Muffins with Almond Flour – Grain-Free Fall...

Ingredients

• • 1 ⅞ cups almond flour
• • ⅞ cup pumpkin puree
• • ⅞ cup maple syrup
• • ⅞ cup almond milk
• • 1 ⅞ tsp baking powder
• • 1 ⅞ tsp cinnamon
• • ⅞ tsp nutmeg
• • ⅞ tsp salt
• • ⅞ cup melted coconut oil

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, mix pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth.

4. 4

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

6. 6

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.