Pumpkin Spice Muffins
November is my favorite month! I look forward to it all year long. It’s the time when pumpkin spice is everywhere, the leaves turn beautiful colors, and we finally get to wear cozy coats. 🍁For me, this is the happiest time of year, and I can’t wait to bake all my yummy fall recipes! 😊
These pumpkin spice muffins are a great treat! They’re packed with protein, have no refined sugar, oil free and gluten-free. Plus, they freeze really well, and are perfect for breakfast or a snack.
Ingredients
(23 mini muffins)
1 cup pumpkin purée
1 cup almond milk
1 cup pure maple syrup
1 tablespoon instant coffee
2 tablespoons pumpkin spice mix
1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 teaspoon vanilla extract
2 cups gluten-free oat flour
2 cups almond flour
1/2 cup arrowroot
4 teaspoons baking powder
Pinch of salt
Optional toppings: Chopped walnuts or chopped pecans
Directions
1. Preheat your oven to 375°F (190°C).
2.Place nonstick baking cups on a baking sheet.
3.In a mixing bowl, combine pumpkin purée, almond milk, pure maple syrup, instant coffee, and pumpkin spice mix. Whisk until well combined.
4. In another bowl, combine oat flour, almond flour, arrowroot, baking powder, and salt. Mix well.
5.Gradually add the dry ingredients to the wet ingredients, mixing constantly until fully combined.
6.Use an ice cream scoop to portion the batter evenly into each muffin cup.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown. To check for doneness, gently press the top of a muffin; it should feel firm and set. If you bake it in a cake mold, you’ll need to double the baking time to 40-50 minutes.