With lots of pumpkin flavor, these Paleo Pumpkin Muffins are the perfect Fall indulgence! Made from both pumpkin puree and pumpkin seeds, they are grain-free, nut-free, vegan and packed full of nutrients. They're sure to become one of your favorite pumpkin recipes!
- 2 cups pumpkin seeds (pepitas), ground into a powder
- 1 cup cassava flour
- ¼ cup arrowroot
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ¼ cup hot water
- 2 Tbsp ground flax seeds (a.k.a. flaxseed meal)
- 1 cup pumpkin puree
- ½ cup maple syrup
- ¼ cup avocado oil (or melted coconut oil)
- ½ cup non-dairy milk, plain and unsweetened (I use SoDelicious coconut milk
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Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners, or lightly grease the cups of a silicone muffin pan with butter or coconut oil.
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Add the hot water and ground flaxseed to a bowl and wisk to combine. Add the remaining wet ingredients and wisk together until smooth. Pour the wet into the dry and whisk
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Wisk together the dry ingredients in a separate bowl. Add the remaining wet ingredients to the flaxseed and water and wisk together until smooth. Pour the wet into the dry and mix with your wisk until you need to switch to a sturdy spoon.
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Spoon into muffin cups and bake for 30 minutes.
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Remove from oven and let cool before devouring!