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Paleo Pumpkin Muffins
Shelby Law Ruttan
This Paleo Pumpkin Muffin recipe is packed full of good for you ingredients and a touch of chocolate chips. A healthy muffin that is perfect as a part of breakfast or for snacking.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Family Recipes
Cuisine
American
Servings
12
Calories
97
kcal
Equipment
mixing bowls
(medium and large size bowls)
12-cup muffin tin
Wire whisk
Wooden spoon
rubber scraper
Large scoop
Wire rack
Parchment Paper Muffin Liners
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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
1½
tablespoons
pumpkin pie spice
¼
teaspoon
Pink Himalayan Salt
1
tablespoon
baking powder
¼
cup
sugar-free chocolate chips
2
tablespoons
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:
97
kcal
Carbohydrates:
7
g
Protein:
5
g
Fat:
6
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
0.01
g
Cholesterol:
78
mg
Sodium:
91
mg
Potassium:
190
mg
Fiber:
3
g
Sugar:
1
g
Vitamin A:
3292
IU
Vitamin C:
1
mg
Calcium:
76
mg
Iron:
1
mg
Net Carbohydrates:
4
g
Keyword
Paleo Pumpkin Muffins
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