These delicious bites of pumpkin, spice and everything nice are the perfect grab-and-go breakfast or afternoon treat. These muffins are gluten free, lightly sweetened with raw honey, and filled with amazing nutrients, compliments of everyone's favorite fall squash. Pumpkin is full of vitamin A, beta-carotene, potassium, carotenoids, and fiber, making it great for your eyes, skin, and overall immunity. Hope you enjoy these as much as we do!
Healthy Pumpkin Spice Muffins
1 cup blanched almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon Pumpkin Pie Spice, plus more for sprinkling on top*
3 large eggs, at room temperature
3/4 cup pumpkin puree
3 Tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup honey
*If you do not have Pumpkin Pie Spice, you can combine 1.5 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon clove.
Preheat oven to 350.
Grease or line a 12-cup muffin tray
In a large bowl, combine the almond flour, coconut flour, baking soda, salt, and Pumpkin Pie Spice. Mix together.
In a medium bowl, combine the eggs, pumpkin puree, coconut oil, honey, and vanilla extract. Beat until just combined.
Add the wet ingredients to the dry and stir to combine. The batter will be quite thick.
Fill each muffin cup about 3/4 full. Sprinkle some extra Pumpkin Pie Spice on top of each muffin.
Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy! Store extra muffins in an air tight container in the refrigerator for up to one week.
Recipe adapted from Gluten-Free Homemaker
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