Paleo Pumpkin Muffins

admin Dairy-Free, Gluten-Free, Nut-Free, Paleo Friendly Leave a Comment

Put some YUM in your morning with these Paleo Pumpkin Muffins. They are dense, moist, delicious and straight out of our Boston Test Kitchen. They are so good, easy to make and will blow your mind— Paleo, gluten-free and dairy-free plus it’s a pumpkin muffin—seriously, who doesn’t love pumpkin muffins this time of year?  Bake ’em on Sunday and have them for your week ahead.

Note: To make these nut-free simply do not add nuts and exchange coconut milk for almond milk.

Paleo Pumpkin Muffins
Paleo Pumpkin Muffins
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Paleo Pumpkin Muffins
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Ingredients
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Ingredients
Servings:
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Method
  1. Pre heat oven 350 Using electric mixer, combine eggs, melted coconut oil, non-dairy milk and maple syrup on low for 2 minutes. Add pumpkin and spices to mixer . Add vanilla extract, chia seeds, coconut flour, salt and baking soda to mixer and only mix on low till ingredients combine. Fold in pecans. Scoop batter into lined and greased muffin tins. Sprinkle toppings of raw pumpkin seeds. Bake for 25 minutes or until muffins are cooked through. Remove from tins and cool on rack. Enjoy!
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