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Paleo Pumpkin Muffins
Shelby Law Ruttan
Paleo Pumpkin Muffins are a simple and delicious breakfast recipe. They resemble pumpkin pie in flavor and are full of sugar-free chocolate chips
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course
Breakfast
Cuisine
American
Servings
12
muffins
Calories
101
kcal
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Ingredients
1x
2x
3x
5
large
eggs
1
cup
pumpkin puree
1
teaspoon
maple extract
½
cup
almond flour
½
cup
coconut flour
¾
cup
Monkfruit Golden
1-½
tablespoon
pumpkin pie spice
¼
teaspoon
Pink Himalayan Salt
1
tablespoon
baking powder
¼
cup
sugar-free chocolate chips
2
tablespoon
pumpkin seeds
Instructions
Preheat to 350 degrees. Line a 12-cup muffin tin with muffin liners.
In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
In a large bowl, add almond flour, coconut flour, monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine and break up any lumps.
Add wet ingredients to the flour mixture and stir to combine. Fold in sugar-free chocolate ships.
With a ¼ cup size scoop, add the pumpkin muffin batter to the paper-lined muffin pan.
Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Cool on a cooling rack and store in an airtight container.
Notes
2.96 Net Carbs per serving
Nutrition
Calories:
101
kcal
Carbohydrates:
6.56
g
Protein:
4.89
g
Fat:
6.79
g
Saturated Fat:
1.73
g
Cholesterol:
90
mg
Sodium:
264
mg
Fiber:
3.6
g
Keyword
Low Carb Keto Muffins, Paleo Pumpkin Muffins, Pumpkin Muffins
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