Fall in our home is celebrated with three main themes. 

1. Family time outside.
   Many nights of movie snuggles.
2. And baking.

So much baking. 

As a gluten-free and dairy-free household, these Paleo Pumpkin Muffins are a staple in our home. Especially this time of year. Perfect with coffee, tea or juice, they are easy to pop in the oven to serve guests, family, picky kids and even to enjoy solo with a good book on a crisp fall day. 

INGREDIENTS

1 1/4 cup Almond Flour

1/4 cup Tapioca Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Sea Salt

1 1/2 tsp Pumpkin Pie Spice

1 cup Pumpkin Puree

3 Eggs

1 tsp Vanilla

2 Tbl Honey or Maple Syrup

INSTRUCTIONS

Preheat the oven to 350 degrees. Line muffin tin with muffin cups or grease with avocado or coconut oil. 

In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a small bowl, whisk together the pumpkin puree, eggs, vanilla, and honey (or maple syrup) until smooth.

Add the wet ingredients to the dry and whisk in until mixture is smooth.

Pour or scoop batter in muffin tin and fill about 2/3. 

Bake at 350 degrees for 20 minutes, or until toothpick comes out clean. 

Cool and enjoy with a traditional or vegan cream cheese!