26 Oct Pumpkin Muffins {Gluten Free | Paleo}

Posted at 06:00h in Recipe, Sweets by Lahana Vigliano

2 Likes

Here we go with more pumpkin goodness! I realized that I didn’t make a pumpkin muffin recipe yet! I’ve had cookies and pancakes, but no pumpkin muffins. That had to change. I made this on a Sunday and the weather was beautiful and the wind felt so cool and breezy. Literally, the perfect fall day.

To make it feel even more like fall, your house filling up with the smell of baked goods and pumpkin will top it off! I also wanted to put cassava flour to more use. I bought Otto’s big bag of cassava flour and I know I haven’t used it yet to it’s potential. Cassava flour is a great flour for people with allergies to coconut or nuts. Obviously not in this recipe, since I still use almond flour. When you are buying canned pumpkin, I’m a big advocate for two important things to pay attention to; one being organic and the other being pumpkin as the the single ingredient listed. There shouldn’t be any other fillers or additives. It is just not necessary.

Are you ready to try these pumpkin muffins? They are delightful. You can enjoy them guilt free, without the wheat. 😉 Tag us on Instagram + Facebook @nuvitruwellness when you make these so we can spread the muffin love!

If you want some more pumpkin goodies, try our pumpkin cookies + pumpkin pancakes!

Print Recipe

Pumpkin Muffins {Gluten Free | Paleo}

Prep Time15

Cook Time25

Total Time40

Servings: 1 Dozen

Ingredients

1 Cup Almond Flour
1 Cup Cassava Flour
3 Tsp Pumpkin Spice
2 Tsp Baking Soda
3/4 Cup Coconut Sugar
2 Tsp Apple Cider Vinegar
3 Eggs Pasture-Raised
3/4 Cup Pumpkin Canned
8 Tbsp Butter Grass-Fed, Melted
Chocolate Chips We used Equal Exchange Dark Chocolate

Instructions

Preheat oven to 350 degrees F.
In a bowl, mix the almond flour, cassava flour, pumpkin spice, baking soda, and coconut sugar together. Mix until well combined.
Next, mix in the eggs, apple cider vinegar, pumpkin, butter.
Once everything is well mixed together, put parchment baking cups into each slot on the muffin pan. This helps reduce sticking on the pan.
Fill each muffin slot 3/4 full.
Bake for 20-25 minutes. Enjoy!

Lahana Vigliano

lahana@nuvitruwellness.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).