The Paleo diet is one of the most searched diets on the internet, and is about eliminating gluten, dairy, grains and refined sugar. It can be considered a restrictive way to eat but for people battling celiac disease, gluten sensitivity, autoimmune issues or just prefer a low inflammatory diet, it’s a great option. These delicious muffins take advantage of a variety of fall spices, and use almond and coconut flour in place of white flour. Pumpkin puree is high in vitamin A, potassium and fiber, and it’s readily available. The muffins are sweetened with honey or maple syrup and are a great breakfast or snack option. I added dark chocolate chips but you could also add toasted pumpkin seeds.
- 2 cups finely ground almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 heaping teaspoons cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/3 cup pure maple syrup or honey
- 2 large eggs, at room temperature
- 2 tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- Optional: 1/4 cup dark chocolate chips or toasted pepitas (pumpkin seeds)
Pre-heat the oven to 350 degrees. Line a muffin tin with paper baking cups. Combine the almond flour, coconut flour, baking soda, dried spices and salt in a small bowl. Whisk to combine the ingredients. In the bowl of a standing mixer fitted with a paddle, or an hand mixer, beat together the pumpkin puree, maple syrup (or honey), eggs, melted coconut oil and vanilla. Slowly add the wet ingredients to the dry ingredients and mix with a rubber spatula until the batter is smooth. Gently stir in the chocolate chips or pumpkins seeds. Scoop the batter into the prepared baking cups. Fill 9 of the baking cups about 3/4 full, for larger muffins. If you want smaller muffins, fill all 12 about 2/3 of the way full. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Makes 9-12 muffins.