Paleo Nut Free Pumpkin Muffins
Servings: 9 muffins
Calories: 169kcal
Ingredients
- 1 cup canned pumpkin
- 4 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup Bob's Red Mill Coconut Flour
- ⅓ cup Bob's Red Mill Tapioca Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ cup dairy free mini chocolate chips optional
Instructions
- Preheat oven to 350° and line a muffin tin with 10 parchment liners. Set aside.
- In a large bowl, combine pumpkin, eggs, maple syrup, vanilla, pumpkin pie spice, and cinnamon. Mix well.
- Make the dry mixture. Sift the coconut flour and measure ½ cup into a small bowl. Sifting it ensures no lumps in the batter. Add tapioca flour, salt, and baking soda to the coconut flour. Stir to combine.
- Add dry mixture to the pumpkin mixture and stir to combine. Mix really well until no dry spots or lumps remain. Scoop into muffin liners. This should make 9-10 muffins. Top with mini chocolate chips if using.
- Bake 23-25 minutes. Store any leftovers in the fridge after 1 day.
Nutrition
Calories: 169kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 300mg | Potassium: 132mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4358IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg