Paleo Pumpkin Muffins
If you are looking for a low-carb breakfast that's full of flavour I have one here for you! I must confess I love pumpkin...and not just in the fall. I could eat it all year round, and matter of fact I do! When we go camping I make these to eat for a quick breakfast if we are getting up early to go hiking or to eat with our bacon and eggs. They are very moist so need to be kept cool or refrigerated to last longer. Full of spices and flavour and pretty easy to make, I recommend these for breakfast just about any time!
Main Ingredients
1/2 cup coconut flour
1/4 cup almond flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup pureed pumpkin
6 Eggs
3 tbsp coconut oil
1/3 cup maple syrup or honey
1/4 cup chopped pecans
Preparation
Step 1: Preheat oven to 375F.
Step 2: In a medium bowl combine flours, cinnamon, pumpkin pie spice, baking soda, baking powder and salt.
Step 3: In a separate bowl combine pumpkin, eggs, coconut oil and maple syrup.
Step 4: Add wet ingredients to dry. Mix well. Add nuts.
Step 5: Pour into greased muffin tins.
Step 6: Bake for 25 minutes.
