These paleo pumpkin muffins are light and fluffy and packed with veggies and protein! A great muffin to always keep in the house for a quick breakfast or snack!
- 1 1/2 cups fine almond flour
- 1/2 cup tapioca flour
- ½ teaspoon salt
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 3/4 cup canned pumpkin not pumpkin pie filling
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- optional: can add chocolate chips
Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
In a large bowl, stir together the almond flour, tapioca flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!