Friday, October 25, 2013

Paleo Pumpkin Muffins

This recipe originated from a Paleo book, but I can't find the actual recipe to give credit where credit is due. Just know that I didn't invent this.

1/2 tsp coconut oil
1 1/2 cups almond flour
3/4 c canned pumkin
3 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp. pumpkin pie spice
1/8 tsp salt
4 tb raw honey
2 tsp almond butter
1/4 c. slivered almonds

1. Preheat oven to 350.
2. Coat 12 muffin cups with coconut oil and add about 1/2 teaspoon melted coconut oil to batter
3. Mix almond flour, pumpkin, eggs, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, honey,  almonds, and almond butter. Pour batter into muffin cups.
4. Bake at 350 for 25 minutes
5. Let cool before removing from pan. Serve warm or cold.

These are delicious! They don't taste gluten free. We also add about an extra 1/4 cup of pumpkin.

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