Paleo pumpkin muffins with almond flour Recipe
almond flour pumpkin muffins with * almond flour have 3 different Paleo “flours,” which makes it so you can’t taste any one flour. I used * coconut palm sugar mixed with spices to give the muffins a cinnamon sugar sort of topping, though if you didn’t find this to be consistent with your Paleo definition, you could just use the spices. I think it really gives it a texture it needs as well as a little sweetness. * Author: Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 8 1x Category: Breakfast Cuisine: Paleo Scale 1x 2x 3x Ingredients FOR THE TOPPING: Instructions Preheat the oven to 350 degrees. Grease 8 wells of a muffin tin (preferably non-stick). In a mixing bowl, whisk together the almond flour, tapioca flour, Coconut Flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, whisk together the pumpkin puree, eggs, vanilla, and honey until smooth. Add the wet ingredients to the dry and whisk in until mixture is smooth. Allow to sit for 10 minutes before baking so that the coconut flour can fully absorb the liquid. Divide the batter between the 8 greased muffin tins, using a scoop to distribute the batter so that the tops are rounded. In a small bowl, mix together the coconut palm sugar and pumpkin pie spice. Sprinkle the mixture over the tops of the muffins. Bake muffins in preheated oven for 18-21 minutes. Muffins are done when they are firm to the touch on top. Let sit for one minute on the counter and then run a knife around the edges of each muffin to loosen. They should loosen quite easily if you used a non-stick pan and greased it well. Let cool completely and enjoy!
Keywords: almond flour, tapioca flour, coconut flour, pumpkin, Coconut Palm Sugar