Description
Pumpkin Muffins – a delicious pumpkin muffin recipe that will become a seasonal favorite! Made with real, simple ingredients!
Ingredients
Scale
Wet Ingredients:
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1 1/4 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons pumpkin pie spice
Other:
- 3 tablespoons melted grassfed butter, coconut oil or vegan butter
- 1/2 cup semi-sweet chocolate chips (dairy-free or regular)
Instructions
- Preheat oven to 350 degrees F.
- Prepare muffin tins by placing liners inside. Set aside.
- Combine wet ingredients in large mixing bowl. Whisk to combine.
- Combine dry ingredients in medium mixinb bowl. Whisk to combine.
- Add dry ingredients to wet ingredients and use a spoon to combine.
- Fold in chocolate chips.
- Stir in melted butter.
- Divide between 12 muffin tins, filling about 3/4 of the way.
- Bake, middle rack, for 22-24 minutes.
- Remove and let cool 5 minutes in pan then carefully remove and set on cooling rack.
Notes
- Whole wheat flour: if you want to use whole wheat flour you can substitute 1 cup whole wheat flour for the cassava and almond flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
- Storage: these will keep for about a night on the counter-top in a sealed container. After 24 hours or so I would recommend moving them to the refrigerator since they don’t have any preservatives in them. Then will keep in the refrigerator for several days.