Paleo-friendly Spiced Pumpkin Muffins

Spiced-pumpkin-muffins Today was not as hot as it has been, so I decided to do some Paleo baking!  I made these Spiced Pumpkin Muffins.... they are SO tasty!  Great consistency too for being grain-free!!!!


  • 2 cups blanched almond flour
  • 3 Tablespoons coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon sea salt
  • 3/4 cup pumpkin puree, fresh or canned (Sprouts carries BPA-free lined cans!)
  • 1/3 cup Grade B maple syrup (you could also use raw honey)
  • 2 large eggs at room temperature
  • 2 Tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • Optional:  1/4 cup carob chips or chips of choice, nuts,... I sprinkled unsweetened coconut on top!

How to make....

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with baking cups.
  3. In a small bowl, combine the flours, spices, and salt (all the dry ingredients)
  4. In a stand mixer, beat all the wet ingredients on high, or use a hand mixer.
  5. Slowly add the dry ingredients to the wet ingredients and mix until smooth.
  6. Gently mix in the optional items.
  7. Pour the batter into 12 muffin cups.
  8. Bake 25 minutes, or until a toothpick comes out clean.

These are Paleo-friendly and DELICIOUS!  I know it's summer, so I don't know what I'm doing making something that sounds so "Fall".... but they taste great any season!!  ;)

Recipe from the cookbook:  Against All Grain