2 1/2 cups almond flour
3/4 cup tapioca starch
1 1/2 tablespoons coconut flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 tablespoon smoked paprika
1 teaspoon crushed chili flakes (I used chipotle chili flakes)
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
4 large eggs
1/2 cup olive oil, melted ghee, or melted butter
2 tablespoons honey
1 tablespoon red wine vinegar
1 packed cup grated raw sugar or pie pumpkin (avoid jack-o-lantern pumpkins)
1/2 cup diced red bell pepper
1/2 cup diced onion
3/4 cups toasted pepitas or pumpkin seeds (divided)
12-cup muffin tin


1.Preheat oven to 350F: Line a muffin tin with muffin papers
2.Sift together the dry ingredients: Sift together the almond flour, tapioca starch, coconut flour, baking soda, baking powder, spices, and salt. I like to sift at least twice with Paleo baked goods to make sure there are no clumps and everything is well-mixed.
3.Mix together the wet ingredients: In a separate bowl, beat the eggs, then whisk in the oil, honey, and vinegar.
4.Pour the wet ingredients into the dry and mix gently until combined
5.Gently stir in the grated pumpkin, bell pepper, onion, and 1/2 cup of pepitas: Save the rest of the pepitas for topping. Rest the batter for at least 10 minutes so that the flours can hydrate
6.Fill each muffin wells up to the top: Top each muffin with a few of the remaining 1/4 cup of pepitas.
7.Bake for 18 to 20 minutes: When done, the muffins should look toasted around the edges, be dry on top, and a toothpick inserted in the middle will come out clean.
8.Cool and serve (or store): Transfer the muffins to a cooling rack. Cool briefly before serving, or cool completely and store in an airtight container at room temperature for 3 days (or refrigerate for up to a week).

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