Pumpkin Paleo Muffins
1 ½ cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice, plus more for sprinkling on tops of muffins
1/8 teaspoon salt
3 tablespoons maple syrup
¾ cup canned pumpkin
1 small ripe banana, mashed
1 teaspoon vanilla extract
1/3 cup chopped pecans (plus more to sprinkle on top)
Preheat oven to 350 degrees. Line muffin pan with paper liners or use coconut oil to grease pan.
In a large bowl whish together almond flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside
In a small bowl whisk together eggs, pumpkin, banana, and vanilla extract. Add wet ingredients to dry ingredients and mix to combine. Stir in pecans until well incorporated.
Scoop batter into prepared muffin pan cups filling ¾ full. Sprinkle the tops of the muffins with pecans and pumpkin pie spice.
Bake muffins for 20 to 25 minutes or until golden.
Note: These are best kept in a airtight container in the refrigerator. When you are ready to eat them just heat them up slightly and enjoy!
Printed from MultiplyDelicious.com