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Ingredients
Scale
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups almond flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, whisk together eggs, pumpkin puree, maple syrup, and vanilla extract.
- In another bowl, mix almond flour, coconut sugar, baking soda, baking powder, spices, and walnuts.
- Combine wet and dry ingredients gently.
- Fill the muffin tin about 2/3 full with the batter.
- Bake for 23-26 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
Use pure pumpkin puree for the best flavor.
Store leftovers in an airtight container for up to 3 days.
Consider adding unsweetened applesauce for extra moisture.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Paleo
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 5
- Cholesterol: 50