A Light and Fluffy Pumpkin Muffin that is Gluten Free, Paleo and Low Carb!

Yield: 12 muffins

It’s the time of year when everything smells like pumpkin spice and I am here for it! I love baking with pumpkin. Pumpkin is full of vitamin C and it is the perfect ingredient for low carb, paleo, keto and gluten free baking. I whipped this muffin recipe up the other day when I had some leftover pumpkin after making pumpkin bread (link to pumpkin bread recipe). The main difference between the pumpkin bread recipe and the muffin recipe is that I use my muffin base, which includes 1/3 to 1/4 cup of arrowroot powder. I have found this makes the muffins fluffier as just using almond flour can be a bit dense. This is a change I am going to incorporate in future recipes as a lot of low carb, paleo, gluten free and keto baked goods tend to be on the heavy/dense side.

Ingredients:

Dry Ingredients:

• 1.5 cups blanched almond flour
• 1/4 cup arrowroot flour
• 1.5 tablespoons pumpkin pie spice
• 1.5 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon Celtic sea salt

Wet Ingredients:

• 1 heaping cup of canned pumpkin
• 4 eggs
• 1/4 cup avocado oil, olive oil or melted coconut butter
• 1/4 cup raw blue agave
• 1.5 teaspoons vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing with butter. I do not use muffin liners, I use a non-toxic muffin pan like this one that is amazing and muffins pop right out: https://www.amazon.com/gp/product/B001IANICS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
2. Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, arrowroot flour, baking soda, pumpkin spice, cinnamon, nutmeg and Celtic sea salt. Ensure that the dry ingredients are well combined.
3. Mix Wet Ingredients: In another bowl, combine the canned pumpkin, eggs, oil, raw blue agave nectar, and vanilla extract. Whisk these wet ingredients together until they are fully blended.
4. Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients. Stir gently but thoroughly until you have a smooth batter. Be careful not to overmix, as this can make your muffins dense.
5. Fill the Muffin Cups: Evenly distribute the muffin batter, filling each cup about 2/3 full. You can use a spoon to make this easier.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 18-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
7. Cool: Once the muffins are done baking, remove them from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve: Once the muffins have cooled, you can enjoy your light and fluffy Paleo low-carb pumpkin muffins! They’re great for breakfast or as a healthy snack.
9. Enjoy!

My kids each got to fill three muffin cups and they had to be as far away from each other as possible!

This is the kind of pumpkin puree I always use. Organic and BPA free lining.