These paleo pumpkin muffins are the best ever almond flour pumpkin muffins you’ll ever have! Healthy, easy to make, and made with low carb ingredients!
- Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
- In a large bowl, whisk together pumpkin puree, almond butter, eggs, maple syrup and vanilla.
- In a small bowl, stir together almond flour, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir till combined.
- Fold in chocolate chips.
- Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
- Bake for 20-22 minutes or until toothpick comes out clean when inserted.
- Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation
- Category: gluten-free, dairy-free
- Method: bake
Keywords: pumpkin muffins, healthy pumpkin muffins, gluten free pumpkin muffins, paleo pumpkin muffis