Paleo pumpkin pie muffin
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 220.6
- Total Fat: 14.2 g
- Cholesterol: 41.1 mg
- Sodium: 17.6 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.8 g
- Protein: 6.4 g
View full nutritional breakdown of Paleo pumpkin pie muffin calories by ingredient
Introduction
Recipe from Elana's Pantry with a few ingredient substitutions to make use of what I keep on hand. The below ingredients are doubled from the original recipe which makes 8 muffins. Gluten free, dairy free. Recipe from Elana's Pantry with a few ingredient substitutions to make use of what I keep on hand. The below ingredients are doubled from the original recipe which makes 8 muffins. Gluten free, dairy free.Number of Servings: 18
Ingredients
-
3 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 pinch ground cloves
4 tablespoons coconut oil
1 cup honey
4 large eggs
15oz can pure pumpkin
Directions
In a large bowl combine almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and clove. In a second bowl combine coconut oil, eggs, honey, and pumpkin.
Line 18 muffin cups with paper liners and divide batter evenly amongst cups.
Bake at 350 degrees for 40-45 minutes. Allow to cool for 1-2 hours.
Serving Size: Makes 18 muffins
Line 18 muffin cups with paper liners and divide batter evenly amongst cups.
Bake at 350 degrees for 40-45 minutes. Allow to cool for 1-2 hours.
Serving Size: Makes 18 muffins