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Pumpkin Muffins

Pumpkin Muffins

At Feed Your Vitality, our Paleo meal delivery company, our baker would make these delicious gluten free muffins around the holidays. They were so popular that they made the weekly menu and we could hardly keep them in stock. If you love these as much as our customers did, make extras and pop them in your freezer. They freeze well and can be put in the microwave for about 30-45 seconds to completely defrost. They are delicious warm!
Course Breakfast, Dessert, Snack
Servings 12 jumbo muffins

Ingredients
  

  • 7 oz almond flour
  • 8 oz pumpkin canned
  • 4 eggs
  • ¼ Tbsp coconut oil
  • ½ Tbsp vanilla
  • 2 tsp baking soda
  • ¼ tsp cream of tartar
  • ¼ Tbsp salt
  • 2 Tbsp almond butter
  • 1 ⅓ Tbsp pumpkin pie spice see recipe below
  • cup honey
  • 2 Tbsp Truvia or powdered stevia
  • ½ cup coconut palm sugar

Instructions
 

  • Preheat oven to 325°F and line jumbo muffin tin with liners.
  • Break up the coconut palm sugar using a food processor if necessary.
  • In a large mixing bowl, combine eggs, pumpkin, almond butter, honey and vanilla. Mix well, approximately 2 minutes.
  • Add the rest of the ingredients, be sure to sift cream of tartar and baking soda.
  • Pour batter ¾ full into each muffin cup.
  • Bake for 15 minutes. Rotate pans and bake for an additional 5-10 minutes or until an inserted toothpick comes out clean.

Notes

  • This recipe is for jumbo muffins. If you make this in regular size muffin tins you will likely have leftover batter.  Line a second tin with muffin liners and enjoy additional muffins.
  • Muffins freeze well so feel free to make multiple batches and freeze what you don’t eat right away. Pop them out of the freezer and microwave about 30-45 seconds for a quick breakfast or snack on the run.
Keyword Anti-Inflammatory, Breakfast, Dessert, Pumpkin, Snack