Ingredients
- 2 cups (200 g) blanched almond flour
- 2 Tbsp (14 g) coconut flour
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 1 cup (240 g) pumpkin purée (not pie filling)
- 3 large eggs, room temperature
- ⅓ cup (80 ml) maple syrup OR ⅓ cup (60 g) coconut sugar
- ¼ cup (60 ml) melted coconut oil
- ¼ cup (60 ml) full-fat coconut milk (well-shaken)
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup (85 g) paleo-friendly dark chocolate chips (optional)
- ¾ cup (100 g) soaked raw cashews (for swirl)
- 1 Tbsp maple syrup (for swirl)
- 1 tsp lemon juice (for swirl)
- ½ tsp vanilla (for swirl)
- pinch salt (for swirl)
- ¼ cup (25 g) unflavored egg-white or collagen protein (optional)
- 2 Tbsp pepitas (optional topping)
Equipment
- 12-cup muffin tin
- parchment muffin liners
- mixing bowls
- whisk
- wire cooling rack
Method
- Heat oven to 350°F (175°C); line a 12-cup muffin tin with parchment liners.
- Whisk almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.
- In another bowl whisk pumpkin, eggs, maple/coconut sugar, melted coconut oil, coconut milk, vanilla, and vinegar.
- Fold dry into wet just until combined. For chocolate-chip version, fold in chips now.
- Portion batter into liners (about ¾ full). For cashew swirl, dollop 1 tsp over each muffin and marble with a skewer.
- Bake 18–22 minutes until tops spring back and a tester comes out clean. Cool 5 minutes, then transfer to a rack.
- Garnish with pepitas if using. Serve warm or room temp.
Nutrition
Calories: 200kcalCarbohydrates: 12gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 160mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 3000IUVitamin C: 2mgCalcium: 60mgIron: 1.3mg
Notes
Tips & Variations:
Batter thickens as coconut flour hydrates; rest 3–4 minutes if needed.
For sweeter muffins: add +1 Tbsp maple or coconut sugar.
Keto-leaning: Use ½ cup monk-fruit/erythritol instead of maple/coconut sugar; reduce coconut milk by 1 Tbsp (not strict paleo). Equipment: 12-cup muffin tin, parchment liners, wire rack.
Batter thickens as coconut flour hydrates; rest 3–4 minutes if needed.
For sweeter muffins: add +1 Tbsp maple or coconut sugar.
Keto-leaning: Use ½ cup monk-fruit/erythritol instead of maple/coconut sugar; reduce coconut milk by 1 Tbsp (not strict paleo). Equipment: 12-cup muffin tin, parchment liners, wire rack.
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