Paleo Pumpkin Muffins

It’s definitely pumpkin season and I always get into cooking everything possible with pumpkin for a couple of months before we are all tired of it until the next year. These paleo pumpkin muffins are nut-free, low in sugar, and high in flavor. This makes a large batch, which allows you to freeze at least half to pull out for lunches or snacks as needed.

Yield: 36 mini muffins

Author: Yvonne Tomlinson

Print

With ImageWithout Image

Paleo Pumpkin Muffins

Prep time: 15 MinCook time: 22 MinTotal time: 37 Min

Ingredients

• 4 eggs
• 1 cup pumpkin puree
• ¼ cup ground flax seed
• 1/3 cup coconut milk or nut milk
• ½ cup coconut flour
• ¼ cup maple syrup
• 2 Tbsp Xylitol or Erythritol
• 2 tsp cinnamon
• ½ tsp ginger
• ½ tsp cardamom
• ¼ tsp nutmeg
• 1/8 tsp cloves
• ½ tsp sea salt
• ¾ tsp baking soda

Instructions

1. Preheat the oven to 350 degrees. Place 36 mini muffins liners or 18 regular-sized muffins liners in the muffin pans.
2. Mix the wet ingredients and ground flax seed together in a medium-sized mixing bowl.
3. Let sit for 5-8 minutes to allow the flaxseed to get sticky.
4. In a small bowl, whisk together the dry ingredients, remembering all of the spices
5. Pour dry ingredients into wet ingredients and mix until well combined.
6. Scoop the batter into the muffin liners with a spoon.
7. Bake mini muffins for 22-24 minutes and regular muffins for 26-20, or until a toothpick come out clean.
8. Let cool for 1 hour before eating or they may be crumbly.

Notes

Makes 36 mini muffins or 18 regular-sized muffins.

Nutrition Facts

Calories

33

Fat

2

Sat. Fat

1

Carbs

4

Fiber

1

Net carbs

2

Sugar

2

Protein

1

Sodium

70

Cholesterol

18