Paleo Almond Flour Pumpkin Muffins spiced with fall flavors and lightly sweetened. These muffins are soft, fluffy, quick to make and delicious! Make a batch for the week and setup yourself up with a healthy treat! Paleo + Gluten Free + Low Calorie
It’s Muffin Monday! I’m so excited to share these muffins with you guys. Ugh, but I’m not so excited about it being Monday. Three months ago I picked up another spin class at 5:15 a.m. Monday mornings. The problem? No one ever shows up. I think the most people I’ve ever had are ten people, and the average is two or three.
I love teaching spin, but it’s a horrible feeling as an instructor when only two or three people show up. It’s like Monday punching you in the stomach. Such a bad way to start the week! I know it’s not me because the other two classes I teach are always full, but it’s still hard to take every week going there and teaching basically to no one.
I know a lot of people don’t love working out that early, but gosh I love early morning workouts. You get it done first thing in the morning before anything can get in your way, and you have your entire day ahead of you then. When I used to workout in the afternoons/evenings, I would always stress about getting my workout done. Things would always pop up throughout the day.
Finally I decided if I wanted ME time (that’s what I call my gym time) then I would have to switch to early morning workouts. Now I LOVE it! It’s my favorite time of day, but apparently the rest of the world doesn’t feel the same way. Whomp, whomp. So yes, Mondays are a little rough for me but muffins always make it better!
These Paleo Almond Flour Pumpkin Muffins are soft, fluffy, quick to make and absolutely delicious! They’re lightly sweetened with maple syrup so they’re not overly sweet such that you’ll want more than one. I find if things are too sweet I want to eat the whole batch. This helps keeps insulin sensitivity in check. Something I work with my 1:1 clients on!
If you’re looking for a weight friendly pumpkin muffin, then these babies are it. Let’s take Monday back and get baking!
Get the SKINNY on the latest recipes & weight loss tips!
Sign up to get a FREE eBOOK + a BONUS discount!
- Preheat oven to 350 F. Prepare a muffin tin with muffin liners or spray lightly with cooking spray.
- In a large mixing bowl, sift together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves, cardamom and salt.
- Using a standing mixer or hand mixer, place the eggs, pumpkin puree, maple syrup, vanilla extract and coconut oil. Mix on high until the ingredients are smooth.
- Add the dry ingredients to the wet and combine until smooth. Do not over mix.
- Transfer the batter into the prepared muffin tin, dividing it evenly among the 10 cavities.
- Add the mini chocolate chips to the top of the muffins with your fingers and gently press them into the batter.
- Bake at 350 F for 25 minutes or until a toothpick can be inserted clean.
- Remove from the oven and cool on a wire baking rack 10 minutes before eating.
**Other substitutions have not been tested with this recipe.
What I Used For The Recipe