Pumpkin Pie Muffins
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Pumpkin Pie Muffins

Submitted by: Pam

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Servings: 8

Get your pumpkin pie fix with this gluten-free muffin recipe. It's like having pumpkin pie for breakfast!

Ingredients

  • 1 1/2 c. almond flour, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/2 tsp. baking soda, pure
  • 1 tsp. cinnamon, ground, organic
  • 1/4 tsp. nutmeg, organic
  • 1/4 tsp. ginger, ground, organic
  • 1 pinch clove, ground, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 1/2 c. maple syrup, pure, organic
  • 2 egg, omega-3, cage-free, organic
  • 1 c. pumpkin puree, 100% pure, canned, organic

Directions

Preheat oven to 350°F. Line 8 cups of a muffin pan with liners. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. With a mixer blend coconut oil, maple syrup, eggs, and pumpkin until smooth. Stir wet ingredients into dry ingredients. Spoon batter into paper liners, dividing evenly between 8 cups. Bake for 40-45 minutes. Let cool before serving.