Almond Flour Pumpkin Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Gluten Free Pumpkin Muffins, modified from Ingredients:
2 large eggs |
1/2 cup pumpkin puree |
1 tablespoon honey |
1/2 cup coconut milk (from the carton, i use so delicious brand unsweetened) |
3 tablespoons stevia (i use 6 packets truvia) |
2 teaspoons vanilla |
2 cups almond flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon clove |
1/4 teaspoon ginger |
Directions:
1. Preheat oven to 375.
2. In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
3. In a separate bowl, combine the almond flour, baking soda, salt and spices together.
4. Add the dry ingredients to the wet and mix until smooth & well combined.
5. Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
6. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
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