Paleo Pumpkin Muffins

Yields 1 dozen

Ingredients

  • ½ cup tapioca flour

  • ½ cup coconut flour

  • 1 ¼ teaspoons baking soda

  • ¼ teaspoon salt

  • ½ cup coconut sugar

  • 1 tablespoon pumpkin pie spice

  • 3/4 cup almond butter

  • ¼ cup melted extra virgin organic coconut oil

  • 4 eggs, lightly beaten

  • 1 cup canned pumpkin puree

  • 1 ¼ teaspoons vanilla extract

  • ½ cup honey (or maple syrup)

Instructions

  1. Preheat oven to 350° F, and grease a standard sized muffin tin. (Reduce temperature to 325° F for dark or nonstick pans.)

  2. In a mixing bowl, whisk together the tapioca flour, coconut flour, baking soda, salt, coconut sugar, and pumpkin pie spice.

  3. In a separate bowl, mix almond butter and coconut oil until thoroughly combined.

  4. To the butter and oil mix, add eggs, pumpkin,vanilla, and honey. Mix until combined.

  5. Add wet ingredients to dry ingredients and mix thoroughly.

  6. Spoon batter into muffin tin.

  7. Bake for 20-25 minutes, or until a toothpick comes out clean.