Gluten-Free Pumpkin Spice Muffin (Paleo)

Tender and delicious fall pumpkin spice muffins. These muffins are so moist thanks to the apple sauce and pumpkin puree. They also go perfectly with a turmeric tea!

As soon as the weather changes to cooler temperatures, I bring out the pumpkin spice! I have been excitedly waiting for the opportunity to start my fall baking.

This is one of the many recipes I have been adding some pumpkin spice to.

You can whip up a batch of these muffins in no time at all. I love how easy they are to make and clean-up.

These muffins are the perfect grab-and-go snack or a quick and easy breakfast.

I am eagerly waiting for the day my 11-month-old son will be able to eat these muffins. I haven’t tried him with eggs yet but I am planning on introducing them to him soon. I guess that just means more for mama!

I highly suggest adding some ghee onto the muffins while they are still warm.

Ingredients include:
Coconut flour
Pumpkin Puree
Coconut flakes
Apple Cider Vinegar
Dates
Ghee

Gluten-free Pumpkin Spice Muffins

Servings 24 mini muffins

Ingredients
  

  • 3/4 cup coconut flour
  • 1/2 cup pumpkin puree
  • 3 Tbs. unsweetened coconut flakes
  • 6 eggs
  • 1/2 cup unsweetened apple sauce
  • 1 tsp. apple cider vinegar
  • 3/4 tsp. baking soda
  • 2 tsp. pumpkin spice
  • 1 tsp. cinnamon
  • 1/2 cup dates soaked in warm water

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place the dates in a bowl and pour hot water over top. Let them sit for 10 minutes to soak.
  • Place all ingredients into your Vitamix. Once the dates have soaked, drain them and add to the blender.
  • Blend on high until smooth.
  • Pour into cupcake pans with liners. This recipe will make 24 mini or 12 large.
  • Bake for 20 minutes.
  • Enjoy warm with ghee!

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