The Pioneer Woman Tasty Kitchen
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Paleo Pumpkin Spice Muffins

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Level: Easy

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Description

So soft and fluffy you won’t believe they are healthy and made with no nasties! Hello fall!

Ingredients

  • 1-½ cup Almond Flour (150g)
  • 2-½ Tablespoons Coconut Flour, Packed (19g)
  • ½ Tablespoons Baking Powder
  • ½ Tablespoons Pumpkin Pie Spice
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Canned Pumpkin
  • 6 Tablespoons Maple Syrup
  • 3 Tablespoons Cashew Butter
  • 1  Large Egg, At Room Temperature

Preparation

Spray a muffin with oil and heat your oven to 350ºF.

In a medium bowl, stir flours, baking powder, pumpkin pie spice, salt and soda.

In a separate large bowl, using an electric hand mixer, beat remaining ingredients until smooth and combined. Add dry ingredients into wet ingredients and stir until well-combined.

Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 full. Remember to fill the rest with water!

Bake until golden brown and a toothpick inserted in the center comes out clean, about 25–27 minutes. Let cool completely in the pan before removing. Devour!

Note: Please weigh your flour to ensure accurate results.

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