These muffins make for a healthy breakfast, snack or treat during the Autumn months.
They contain nutrient-dense egg protein and healthy fats that will help to fuel you right.
I like to make a large batch, freeze them and grab one or two whenever I’m short on time or have limited healthy options on hand. They thaw out fast at room temperature or you can throw them into the microwave for a quick defrost (30 seconds or so).
If you’re eating this muffin warm, I highly recommend spreading some butter/ghee on it.
Enjoy these muffin with a Pumpkin Spice Latte. It’s a match made in pumpkin spice heaven!
Gluten Free Pumpkin Muffins
INGREDIENTS: (12 medium muffins)
1/2 can pumpkin purée
1/2 cup coconut flour, sifted
1/4 cup coconut oil (or ghee/butter), melted
1/4 cup maple syrup
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt
1. Preheat oven to 350.
2. Add all wet ingredients into a mixing bowl and whisk.
3. Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
3. Grease muffin tins with coconut oil or use muffin liners. Fill 3/4 of the way full with batter.
4. Bake for 15-20 minutes. Let cool in tray.