Pumpkin Muffins
Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense protein and healthy fats that will help to fuel you right.This recipe is free of gluten, grains & dairy, making it the perfect paleo treat!
Ingredients
- 5 pastured eggs
- 200 ml canned pumpkin purée
- 1/2 cup coconut flour, sifted
- 1/4 cup coconut oil, melted & cooled
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder, or 1/4 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350F and place liners in muffin tray.
- Add all wet ingredients into a mixing bowl and whisk.
- Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
- Fill each muffin tray with batter.
- Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator for up to a week or store for longer in the freezer using freezer bags.