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January 08, 2021 1 min read



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!

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