Gluten Free Paleo Pumpkin Protein Muffins You’ll Love Making
Delicious and healthy gluten-free muffins perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Paleo
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
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together almond flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin puree, honey (or maple syrup), eggs, and melted coconut oil until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 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
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Gluten Free, Paleo, Pumpkin, Protein, Muffins