Description
Soft and cakey paleo pumpkin breakfast muffins filled with healthy fats and nourishing ingredients. Paleo, Grain-free, Gluten-free, Refined-Sugar-Free, Dairy-free, SCD-friendly.
Ingredients
- 1 cup almond flour
- 2 tbsp. coconut flour
- 2 tbsp. arrowroot flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup creamy cashew butter (almond butter works as well)
- 2 tbsp. honey
- 1 tsp. pure vanilla extract
Add-in’s
- 1/3 cup chopped pecans
- 1/4 cup raw pumpkin seeds
- 1/4 cup coconut flakes
Instructions
- Preheat the oven to 350F. Lightly grease a muffin tin with nonstick cooking spray.
- Combine the almond flour, coconut flour, arrowroot flour, cinnamon, baking soda, baking powder, salt, and (optional) ashwagandha and collagen powders. Stir until well-combined.
- In a separate mixing bowl, combine the eggs, pumpkin puree, melted coconut oil, cashew butter, honey, and vanilla. Beat with an electric hand mixer until smooth and creamy.
- Pour the pumpkin mixture into the flour mixture. Beat again until a cohesive dough forms.
- Stir in the pecans, pumpkin seeds, and coconut flakes.
- Evenly scoop the batter into the greased muffin tins. Bake for about 12 minutes.
Notes
Optional “superfood” add-in’s: Marine Collagen & Ashwagandha powder
This recipe makes either 12 large muffins, 16 small muffins, or 24 mini muffins.
- Category: breakfast
- Method: bake
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 3
- Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: paleo, healthy muffins, pumpkin muffin recipe, healthy breakfast, specific carbohydrate diet, easy muffins, grain-free baking