Side Dish

Paleo Pumpkin Spice Muffins is for Side Dish.

Paleo Pumpkin Spice Muffins takes 15 minutes to prepare.

Paleo Pumpkin Spice Muffins takes 30 minutes to cook.

Paleo Pumpkin Spice Muffins makes 12 servings.

The ingredients for Paleo Pumpkin Spice Muffins are:

12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
3 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
6 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
.5 tsp Ginger, ground
.25 tsp Cloves, ground
.75 tsp Baking Soda
.33 tbsp Apple Cider Vinegar, Bragg's Organic

Here is how you make Paleo Pumpkin Spice Muffins:

Ingredients3/4 cup coconut flour1/2 cup pumpkin puree (canned or homemade)3/4 cup maple syrup6 eggs1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves3/4 teaspoon baking soda1 teaspoon apple cider vinegar (or lemon juice)Instructions1. Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.) 2. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.3. Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm. 4. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.5. Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LYNLE0423.

The nutritional information for Paleo Pumpkin Spice Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 120.2

• Total Fat: 3.2 g
• Cholesterol: 93.0 mg
• Sodium: 116.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.5 g
• Protein: 4.3 g