These almond flour pumpkin muffins 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.
- 1 cup Almond Flour
- 1/4 cup Tapioca Flour
- 2 1/2 Tbl Coconut Flour
- 1 tsp Paleo Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Real Salt
- 1 1/2 tsp Pumpkin Pie Spice
- 1 cup Pumpkin Puree
- 3 Eggs
- 1 tsp Vanilla
- 2 Tbl Honey
FOR THE TOPPING:
- 1 1/2 Tbsp Coconut Palm Sugar
- 3/4 tsp Pumpkin Pie Spice
- 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: homemade, healthy, nice texture