Paleo Pumpkin Muffins with Almond Flour

Preheat oven to 350ºF. Grease 8 wells of a muffin tin (preferably nonstick).

In a mixing bowl, whisk almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice.

In another bowl, whisk pumpkin puree, eggs, vanilla, and honey until smooth. Add wet ingredients to the dry and whisk in until smooth. Allow it to sit for 10 minutes before baking so coconut flour can fully absorb the liquid.

Divide batter between 8 greased muffin tins, using a scoop to distribute the batter so that tops are rounded.

For the coating, in a small bowl, mix coconut palm sugar and pumpkin pie spice. Sprinkle the mixture over the tops of the muffins.

Bake muffins in preheated oven for 18–21 minutes. Muffins are done when they are firm to the touch on top. Let sit for 1 minute on the counter and then run a knife around the edges of each muffin to loosen. They should loosen quite easily if you used a non-stick pan and greased it well.

Let cool completely and enjoy!