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Gluten Free Paleo Pumpkin Protein Muffins You’ll Love Making

Gluten Free Paleo Pumpkin Protein Muffins

Delicious and healthy gluten-free muffins perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup pumpkin puree
  • 1/4 cup honey or maple syrup
  • 3 large eggs
  • 1/4 cup coconut oil
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together almond flour, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, whisk together pumpkin puree, honey (or maple syrup), eggs, and melted coconut oil until smooth.
  4. Combine the wet and dry ingredients, stirring until just mixed.
  5. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 5 days.
  • They can also be frozen for up to 3 months.

Nutrition

Keywords: Gluten Free, Paleo, Pumpkin, Protein, Muffins