Submitted by: BD Test Kitchen
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 12
These muffins are perfect to make ahead and have for on-the-go breakfasts and snacks.
1 tsp. cinnamon
2 egg
1 c. Greek yogurt
1 c. pumpkin puree, canned
1 tbsp. coconut oil
1/4 c. almond milk
1 c. almond flour
1 c. spelt flour
1/2 c. coconut sugar
1 tbsp. baking powder
Preheat oven to 350ºF. Line 12 muffins cups with paper liners and spray generously with nonstick spray. In a large bowl, combine flour, sugar, baking powder, and cinnamon. In a separate bowl, whisk together the eggs, yogurt, pumpkin, oil, and milk. Add liquid ingredients to dry ingredients, and mix until combined. In a separate bowl, mix together sugar and cinnamon. Spoon batter into muffin tin, filling each cup almost to the top. (Optional: Sprinkle tops with a mixture of coconut sugar and cinnamon.) Bake for 20-25 minutes.
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