Sunday, September 6, 2015

Pumpkin Pie Muffins

Submitted by: Pam


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


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.

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