Paleo Pumpkin Spice Muffins

This Paleo Pumpkin Spice Muffin recipe was sponsored by Puritan's Pride.

It’s that time of year again. All things pumpkin spice season! 

Cooler weather, kids are back in school, and the leaves are changing to beautiful shades of yellow, red, and orange. There is just something about fall that makes me want to bake up a storm. Lately I find myself wanting to bake all the pumpkin. Pumpkin bread, pumpkin pie, pumpkin muffins, pumpkin, pumpkin, pumpkin… It’s not only delicious, but it’s also a great source of Vitamin A!


This Paleo Pumpkin Spice Muffin recipe is grain-free and makes a great grab-and-go breakfast option or anytime snack.




Paleo Pumpkin Spice Muffins


Ingredients

2 Eggs
1 Cup canned Organic Pumpkin
¼ Cup Maple Syrup
1 Tablespoon gently melted Organic ExtraVirgin Coconut Oil
1 teaspoon Vanilla Extract
1 Cup Almond Flour (you’ll want a more powdery almond flour, not a grainy almond meal for these)
¼ Cup Arrowroot Flour
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cloves
½ teaspoon Baking Soda
½ teaspoon Aluminum-Free Baking Powder
Pinch Sea Salt

Directions

Preheat your oven to 400 degrees.

Beat the eggs with a hand mixer. Add in the pumpkin, maple syrup, gently melted coconut oil, and vanilla. Mix on low until combined. Add remaining ingredients and mix on low until smooth, about a minute.

Line your muffin pan with paper liners and fill each muffin cup about ¾ full with batter. Bake them for 22 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.



Makes 10 to 12 muffins.

Happy pumpkin spice season, I hope you enjoy them!


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