Soft fluffy Paleo pumpkin muffins! These grain-free, refined sugar-free, and dairy-free pumpkin muffins are full of pumpkin spice and just scream all things fall. Made with better for you ingredients and so easy to make!
Preheat oven to 350F. Grease, or add muffin liners, to a 12-cup muffin pan; set aside.
In a large bowl, whisk the almond flour, arrowroot starch, coconut flour, coconut sugar, baking soda, salt, pumpkin spice, and cinnamon.
In a separate bowl, whisk the remaining ingredients (eggs through vanilla extract).
Add the wet ingredients to the bowl with the dry ingredients and mix until everything is fully combined.
Using a large spring-loaded cookie scoop (¼ cup size), scoop batter evenly between each well of the muffin tin (using a cookie scoop helps with the round muffin top). If you don't have a cookie scoop, a spoon works fine (you'll use about ¼ cup batter for each muffin).
Bake for 27-30 minutes, or until a toothpick entered in the center comes out clean and muffins are firm to the touch.
Allow to cool before removing from the pan. Enjoy!
Notes
I find that these muffins stick to the paper liners, so I recommend greasing your muffin pan as opposed to using liners.
When you measure the almond flour, scoop the almond flour into the measuring cup and level off with a knife. Do not pack the flour, or you will end up with too much and your muffins may end up dry and dense.
If the tops of your muffins are getting too brown, you can tent the muffins with some tin foil during the last 5 minutes of baking.