Paleo Pumpkin Muffins

Yield: 12 servings ( Serving Size: 2 )
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  • 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


  1. 1. Preheat oven to 350℉.
  2. 2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. 3. Mix all ingredients and pour evenly into tins.
  4. 4. Bake for 25 minutes on the middle rack.
  5. 5. Sprinkle almonds on top immediately after taking them out of the oven.
July 2014

This recipe is a personal recipe added by Kandrea8 and has not been tested or endorsed by MyRecipes.

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