Easy Pumpkin Muffins
Updated: Mar 16
10 Minute Prep – 25 minute bake
2 cups of almond flour
3 tbsp of coconut flour
1tsp baking soda
¼ tsp sea salt
1.5 tbsp of cinnamon
1.5 tsp of nutmeg
1 tsp ginger
1 cup of fresh or canned pumpkin
1/3 cup of unpasteurized honey or real maple syrup
1 tbsp vanilla
2 tbsp coconut oil melted
1 grated carrot
Option: add in some raisons, pecans or walnuts.
Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Please note you will need to melt your coconut oil in a pot on the stove if it is solid.
Mix together the dry and wet ingredients making sure you get all the clumps our of the almond flour. If you are adding in any optional ingredients, mix them in now.
Grease a muffin tray with coconut oil and fill up each 2/3 full with muffin mixture. Will make about 12 muffins.
Bake for 25 minutes at 350 degrees. Check muffins by inserting a knife into the middle of one muffin. If it comes out clean, then your muffins are done.
These muffins will last on the counter for a few days, then transfer them into the fridge. Keep them in a sealed Tupperware container to keep out moisture.
I like to freeze some to keep them fresh.