Tuesday, October 29, 2013

Paleo Pumpkin Muffins

Prep time: 10min
Cook time: 25-30min 
    Adapted slightly from original author: Lori, the Health Extremist   

1/2C Coconut Flour 
1C Canned Pumpkin 
1/4C Coconut Oil (melted) 
1/3C Honey
4 Eggs
3/4T Pumpkin Pie Spice 
1/2t Baking Soda
1/2t Apple Cider Vinegar 
1/2t Salt

Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients. In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well. Slowly add the dry ingredients to the bowl of wet ingredients and mix well. Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy) Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan. Bake at 350 degrees for 25 to 30 minutes.


  1. I made these and added walnuts. They were delicious thank you!

  2. I have made these several times...they are great and It's so nice to have them ready in the freezer for an easy breakfast!