Paleo Pumpkin Muffins

Apple pie spice, coconut flour, and pumpkin puree come together to make these Paleo Pumpkin Muffins, a tasty gluten-free treat. You can eat them for breakfast or as a snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

Warm up the oven to 350F 175C and put paper liners in a muffin tin

Mix baking soda, salt, cinnamon, nutmeg, cloves, almond flour, and coconut flour together in a large bowl using a whisk

Pumpkin puree, eggs, coconut oil, honey, or maple syrup should all be mixed together in a different bowl

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Fill up about three quarters of the way to the top of each muffin cup with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down