Paleo Pumpkin Muffins
These Paleo Pumpkin Muffins are light, fluffy, and full of warm fall flavor. They make a wholesome snack or breakfast treat that's grain-free and naturally sweetened.
Servings 12
Calories 97kcal
Equipment
- mixing bowls (medium and large size bowls)
- 12-cup muffin tin
Ingredients
- 5 large eggs
- 1 cup pumpkin puree
- 1 teaspoon maple extract
- ½ cup almond flour
- ½ cup coconut flour
- ¾ cup Monkfruit Golden
- 1½ tablespoons pumpkin pie spice
- ¼ teaspoon Pink Himalayan Salt
- 1 tablespoon baking powder
- ¼ cup sugar-free chocolate chips
- 2 tablespoons pumpkin seeds
Instructions
- Preheat to 350 degrees. Line a 12-cup muffin tin with muffin liners.
- In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
- In a large bowl, add almond flour, coconut flour, monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine and break up any lumps.
- Add wet ingredients to the flour mixture and stir to combine. Fold in sugar-free chocolate ships.
- With a ¼ cup size scoop, add the pumpkin muffin batter to the paper-lined muffin pan.
- Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool on a cooling rack and store in an airtight container.
Nutrition
Calories: 97kcal | Carbohydrates: 7g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 91mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3292IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg | Net Carbohydrates: 4g
