Paleo Pumpkin Muffins
Yield: 12 servings ( Serving Size: 2 )
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Ingredients
- 1 1/2 cup(s) almond Flour
- 3/4 cup(s) Canned Pumpkins
- 3 whole(s) Eggs
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) ground cinnamon
- 1 1/2 teaspoon(s) Pumpkin pie spice
- 1/8 teaspoon(s) sea salt
- 1/4 cup(s) Honey Raw
- 2 teaspoon(s) almond butter
- 1 tablespoon(s) Sliced Almonds
Preparation
- 1. Preheat oven to 350℉.
- 2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
- 3. Mix all ingredients and pour evenly into tins.
- 4. Bake for 25 minutes on the middle rack.
- 5. Sprinkle almonds on top immediately after taking them out of the oven.
September 2012
This recipe is a personal recipe added by Kandrea8 and has not been tested or endorsed by MyRecipes.
Paleo Pumpkin Muffins Recipe at a Glance
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