Paleo Pumpkin Muffin Recipe

These muffins are awesome and quite different from the cupcake recipe I posted a few months ago. These guys taste like regular, glutenous muffins, but they aren’t! Great for breakfast, a snack, or dessert, they are especially great served warm with some butter.


1 1/2 cups almond flour or meal

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp salt

a pinch of cardamom

1 cup freshly baked pumpkin innards (minus seeds). Do it yourself instead of using canned for more delicious muffins.

2 eggs

2 TBSP grapeseed or coconut oil

1/2 cup honey


Preheat oven to 350 and line a muffin tin with paper liners.

Add dry ingredients to a medium bowl and stir to combine well.

Put pumpkin, honey, oil, and eggs in a food processor, and pulse until mixture is combined well. It will be a pretty liquidly, orange batter.

Pour pumpkin mixture into the dry ingredients bowl and stir to combine.

Use a 1/4 measuring cup to scoop batter into prepared muffin tin.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool for a bit, then dig in!


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