These healthy muffins are made with wholesome ingredients and warm fall spices, and have a really nice moist texture. You can find all of the ingredients at your local grocery store.

The only difference between these and traditional pumpkin muffins is that I used cassava flour instead of regular wheat flour, coconut oil instead of butter or vegetable oil, and stevia instead of sugar.

These muffins are paleo diet friendly, gluten-free, dairy free and can be made vegan, AIP and elimination diet friendly with the dietary modifications listed in the blog post.


1 1/3 cup cassava flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp stevia powder
2 cups pure pumpkin purée
3 eggs
1/2 cup melted coconut oil
2 tsp vanilla extract

For the full recipe and instructions –


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