These soft and flavorful pumpkin muffins are perfect for a fall breakfast or snack. They are gluten free, dairy free, contain no refined sugars, and can be made without nuts as well. This definitely makes them a crowd- pleaser!
1 cup almond flour
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs, lightly beaten.
¾ cup canned pumpkin puree
3 Tablespoons melted coconut oil
1 teaspoon vanilla extract
¼ cup honey*
¼ cup chopped pecans
* You can substitute honey for ⅛ cup evaporated cane sugar or other granulated sugar
Preheat oven to 350° F and grease 10 muffin cups.
In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
Add the eggs, pumpkin, coconut oil, vanilla, and honey. Mix until combined.
Spoon into 10 muffin cups and sprinkle the chopped pecans and additional pumpkin pie spice on top.
Bake for 20 – 25 minutes until a toothpick comes out clean.
Transfer to a wire rack to cool.