Paleo Pumpkin Spice Mini Muffins
 
Prep time
Cook time
Total time
 
A quintessential fall fan favorite!
Author:
Recipe type: Muffin, Treat, Breakfast, Dessert
Serves: 20
Ingredients
  • Eggs 2 each
  • Smooth, Unsalted Almond Butter .75 cup (190 g)
  • Maple Syrup .5 cup (120 ml)
  • Pumpkin Puree .5 cup (115 g)
  • Ghee .25 cup (55 g)
  • Zest of 1 Lemon
  • Juice of Half a Lemon
  • Coconut Flour .25 cup (28 g)
  • Cinnamon 1 TBSP
  • Cloves .5 TSP
  • Nutmeg 2 TSP
  • Ginger .5 TSP
  • Sea Salt .25 TSP
  • Baking Powder 1.5 TSP
  • Baking Soda .5 TSP
Instructions
  1. Preheat the oven to 350 F / 180 C and lightly grease your mini muffin tray with some melted coconut oil.
  2. In a blender, mix together the eggs, almond butter, maple syrup, pumpkin, ghee, and lemon juice until you reach a smooth consistency.
  3. Then add in the remaining ingredients and pulse a just to combine, making sure not to overmix.
  4. Pour the batter into the prepared muffin trays and bake in the oven for 10-12 minutes or until a toothpick can be inserted and removed cleanly.
  5. Allow to cool for at least 10 minute and then remove from the tray and enjoy!
  6. You should store these in an airtight container in the refrigerator for up to a week if they last that long!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/09/generous-pumpkin-spice-muffins/