Py Paleo - Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 205.9
- Total Fat: 13.8 g
- Cholesterol: 64.5 mg
- Sodium: 215.5 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.3 g
- Protein: 5.5 g
View full nutritional breakdown of Py Paleo - Pumpkin Muffins calories by ingredient
Introduction
https://glutenfreehomemaker.com/paleo-pumpkin-muffins/ https://glutenfreehomemaker.com/paleo-pump
kin-muffins/
Number of Servings: 10
Ingredients
-
1 cup almond flour (I use Honeyville)
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs, lightly beaten.
¾ cup canned pumpkin puree
3 Tablespoons melted coconut oil
1 teaspoon vanilla extract
¼ cup honey
¼ cup chopped pecans
Directions
Preheat oven to 350° F and grease 10 muffin cups.
In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
Spoon into 10 muffin cups (about .25 cup each) and sprinkle the chopped pecans and additional pumpkin pie spice on top.
Bake for 20 – 25 minutes until a toothpick comes out clean.
Transfer to a wire rack to cool.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user PYRGOMACHE.
In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
Spoon into 10 muffin cups (about .25 cup each) and sprinkle the chopped pecans and additional pumpkin pie spice on top.
Bake for 20 – 25 minutes until a toothpick comes out clean.
Transfer to a wire rack to cool.
Serving Size: Makes 10 muffins
Number of Servings: 10
Recipe submitted by SparkPeople user PYRGOMACHE.