Keto / Paleo Pumpkin Muffins
Pumpkin season lives on in my heart and my kitchen. These pumpkin muffins are dense, moist and delicious. We've been eating them for breakfast with a little pat of coconut oil.
Ingredients
- 2 cups almond flour
- 2 tbs coconut flour
- 1/4 cup monk fruit sweetener (keto) or maple syrup (paleo)
- 1/2 tsp baking soda
- 2 tbs cinnamon
- 2 tsp nutmeg
- 1/4 tsp sea salt
- 1 can pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 3 tbs Mini dark chocolate chips (Lily's makes an awesome sugar-free option)
- 1/4 cup pumpkin seeds
Instructions
Preheat your oven to 350F. In a large bowl mix together the coconut flour, baking soda, spices, monk fruit sweetener, salt & almond flour. In a separate bowl mix the egg, vanilla, pumpkin puree and maple syrup (if using instead of monk fruit) until well incorporated. Fold the wet ingredients along with the pumpkin seeds and chocolate chips into your dry ingredients and mix gently until combined. Fill a well oiled muffin pan with batter and sprinkle a touch of cinnamon and a few extra pumpkin seeds on top. Bake for 25 minutes until slightly golden on top and cooked through. Let set for at least 15 minutes before serving. These muffins keep best sealed on the counter for 3 days, or in the fridge for up to 1 week.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/paleo-keto-pumpkin-muffins/