These one-bowl paleo and gluten-free Almond Flour Pumpkin Muffins with 9 ingredients make an awesome healthy snack or to-go breakfast! Dairy-free.
* The original recipe used 1/2 cup (60 grams) of tapioca flour. I updated it on 9/24/21 to add an extra 2 tablespoons (20 grams) of tapioca flour. The extra flour makes sure you have rounded tops.
If your coconut oil is too hot, it will prematurely cook the egg. Make sure it's melted and not too warm when you add it to the mix.
My Pumpkin Pie Spice Blend: If you have the time, use this blend in place of 1 teaspoon Pumpkin Spice listed in the recipe:
Be careful not to overcook these muffins!
Storage: Store in an airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months. To defrost, simply let the pumpkin muffin warm up to room temperature. It's usually warm enough to eat within 10-15 minutes.
Keywords: gluten free baking, muffins, paleo baking, paleo recipes
Find it online: https://vibrantlygfree.com/gluten-free-pumpkin-muffins/