Pumpkin Spice Muffins

Pumpkin Spice Muffins
Author: Amber Butcher- www.primalmom.com


  • ½ C  Hazelnut Flour
  • ½ C  Coconut Flour
  • 1 ½ C  Pumpkin Puree* (about ½ a small pumpkin)
  • 4  Eggs
  • 2 T  Maple Syrup
  • 1 ½  t  Ground Nutmeg
  • 1 t  Ground Cinnamon
  • 1 t  Ground Allspice
  • ½ t  Ground Ginger
  • ½ t  Baking Soda
  • 2 t  Apple Cider Vinegar
  • 1  Ripe Banana


  1. Preheat oven to 350.
  2. In a large bowl, mix all of the ingredients, except Apple Cider Vinegar. Be sure the banana is mashed and everything is completely blended.
  3. Once it is mixed, add Apple Cider Vinegar. Mix well, then immediately spoon into muffin cups. Fill each cup to the top, since muffins will not rise much.
    Note: I use silicone, which does not require greasing. You may need to use oil, such as coconut oil.
  4. Bake muffins for 30-40 minutes. Let cool on counter, until middle is no longer soft, before trying to remove.
  5. Store in the refrigerator.

*Pumpkin Puree:
Cut pumpkin in half. In a glass baking dish, place pumpkin upside down, in 1 inches of water. Bake in the oven for 30-45 minutes or until the shell is completely soft. Spoon out pumpkin for homemade pumpkin puree.