Paleo 80/20

Pumpkin Spice Muffins (Dairy- Free)

Tasty Recipes | September 22, 2016 | By

Today is the last day of summer! WE MISS YOU ALREADY!!  My kids and I are obsessed with summer beach trips and picnics in the park.img_9238

While we dread the winter and being inside for a few months, I’m actually excited to take Fall walks and pick pumpkins with my, now walking, 1 year old! It’ll be the first time we can all join in on the Fall festivities. 

I love football, bonfires and wearing hoodies on chilly nights. ALSO, I am that annoying Pumpkin EVERYTHING person they make all the memes about. #Basic 

So in celebration of Pumpkin season.. we took a goodbye summer beach trip this morning and came home and made pumpkin muffins this evening. I hope you enjoy these dairy- free muffins as much as we do. 



Pumpkin Spice Muffins
Serves 24
Pumpkin Spice .. need I say more 🙂
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  1. 1 Cup Organic Pumpkin Puree
  2. 3 Eggs
  3. 2 Cups Almond Flour
  4. 1/4 tsp. Sea Salt
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Honey
  7. 1 1/2 tsp. Pumpkin Pie Spice
  8. 1 1/2 tsp. Cinnamon
  1. Preheat the oven to 350 Degrees
  2. Place Eggs and spices in a bowl and mix well.
  3. Add the rest of the ingredients to the egg mixture and blend until well combined.
  4. Line a muffin tray with baking cups (I use silicone)
  5. Fill baking cups 3/4 of the way full
  6. Bake 25 minutes for large muffins or 15 minutes for mini muffins.
  1. Freeze baked muffins for a quick grab and go snack throughout your week.
Paleo 80/20


  1. Leave a Reply

    Julie Grady
    September 23, 2016

    These look amazing

    • Leave a Reply

      September 23, 2016

      They ARE amazing! You should make them for your Alaska crew.

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