Pumpkin Muffins (Paleo, Gluten Free, Dairy Free)
These gluten free pumpkin muffins are made with freshly grated pumpkin. They are spiced with cinnamon, cloves, nutmeg, and ginger and are are 100% paleo!
Ingredients
- 2 eggs
- 2 egg whites
- 3/4 cup coconut sugar
- 1 teaspoon vanilla paste or extract
- 1/2 cup virgin coconut oil melted
- 1 3/4 cups blanched almond flour
- 1/3 cup arrowroot starch or tapioca starch
- 3 teaspoons pumpkin spice (or 2 teaspoons ground cinnamon, and 1/4 teaspoon each of ground cloves, grated nutmeg, ground ginger, ground allspice)
- 1 teaspoon baking soda + 2 teaspoons cream of tartar (or 2 teaspoons of baking powder)
- pinch of salt
- 1 cup packed of peeled and grated pumpkin (about ¼ of a pumpkin pie pumpkin) (or butternut squash or acorn squash)
- 1 cup of toasted walnuts or pecans chopped
Instructions
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Preheat oven to 350F.
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Using a hand mixer beat the eggs and egg whites on high along with the coconut sugar and vanilla until fluffy and the sugar is completely dissolved.
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Add the melted coconut oil and beat just to incorporate.
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In a bowl add in the almond flour and arrowroot starch along with the pumpkin pie spices, baking soda and cream of tartar (or baking powder), and salt. Use a whisk to mix the ingredients together. If you want to keep it strictly paleo use baking soda and cream of tartar, because baking powder typically has cornstarch in it.
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Pour the egg mixture on top of the flour mixture and beat on medium for 30 seconds to incorporate.
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Peel and grate the pumpkin or squash. Measure one packed cup of the grated pumpkin and add it to the batter.
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Add 1/2 cups of toasted and chopped walnuts or pecans.
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Mix well and scoop into a muffin tin lined with muffin tin liners. Fill the lineres almost all the way to the top.
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Top off with the remaining toasted and chopped walnuts or pecans.
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Bake in 350F oven for 30 minutes or until inserted toothpick comes out clean.