{Pumpkin Re-Post} Paleo Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Adapted from Caveman Food
Serves: 6
Ingredients
  • 1½ cups almond meal
  • ¾ cup canned pumpkin
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp pumpkin pie spice
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 3 eggs
  • ¼ cup maple syrup
  • ½ cup dried cranberries
  • ½ cup pecans
Instructions
  1. Preheat the oven to 350 F. Line a muffin tin with parchment paper or muffin liners.
  2. In a small bowl, combined all of the dry ingredients.
  3. In a medium-sized bowl, mix together all of the wet ingredients.
  4. Once well combined, fold in the dried cranberries and pecans.
  5. Separate the batter into 6 to 7 muffins and sprinkle with unsweetened shredded coconut.
  6. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool for 5 minutes in the tin and then completely on a wire rack.
  8. Enjoy!
Recipe by Allison Nichols | Holistic Nutrition Counselor at http://friskylemon.com/2013/11/06/pumpkin-re-post-paleo-pumpkin-muffins/