These muffins taste like fall & happiness.
You can make a big batch for quick, grab & go breakfasts or enjoy one as a wholesome dessert.
Ingredients:
-1 cup pure pumpkin puree (NOT pumpkin pie mix)
-3 eggs
-2 Tbls. coconut oil, melted + 1-2 tsp. for coating muffin tins
-3/4 cup unsweetened almond milk
-1/2 cup pure maple syrup
-1 cup oat flour (you can pulse old fashioned oats in your blender or food processor to make your own quickly & easily)
-1/4 cup coconut flour
-1 Tbls. baking powder
-1/2 tsp. sea salt
-1 Tbls. ground cinnamon
-1 tsp. ground ginger
-1/8 tsp. ground cloves
-1/8 tsp. ground allspice
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Lightly coat muffin tin with coconut oil
3. Combine pumpkin puree, melted coconut oil, almond milk, eggs, & maple syrup in a large bowl.
3. In another bowl combine all dry ingredients.
4. Pour dry ingredients into pumpkin mixture & mix well.
5. Use a measuring cup, ice cream scoop, or ladle to pour batter into greased muffin tins. Fill approximately 2/3 of the way.
6. Bake for 30-35 minutes, until golden brown & a toothpick inserted in the middle comes out clean.
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