Pumpkin Pie Muffins

Pumpkin Pie Muffins
Pumpkin Pie Muffins
Made With Nut Flours And Are Grainless
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  1. 1/4 cup organic butter
  2. 2 cups pumpkin puree
  3. 1/4 cup pure maple syrup
  4. 2 Tablespoons coconut oil
  5. 1/4 teaspoon nutmeg
  6. 1 teaspoon cinnamon
  7. 1 teaspoon ginger
  8. 1 teaspoon vanilla
  9. 1/2 teaspoon pink Himalayan salt
  10. 6 pasture raised eggs
  11. 2 teaspoons baking soda
  12. 1/2 cup coconut flour
  13. 1 cup almond flour
  1. 6 Tablespoons chopped pecans
  2. 6 Tablespoons pure maple syrup
  3. 2 Tablespoons coconut oil or butter
  1. Preheat oven to 325 degrees
  2. In a saucepan on low heat melt butter
  3. Add pumpkin, maple syrup, coconut oil, nutmeg, cinnamon, ginger, vanilla and salt
  4. Stir about 10 minutes over low heat
  5. Remove from heat and stir in eggs
  6. In a separate bowl combine baking soda, coconut flour and almond flour
  7. Add pumpkin puree mixture to flour mixture and stir to combine
  8. Spoon into greased silicone muffin tin or cupcake papers
  9. Combine pecans, maple syrup and coconut oil in a saucepan and heat on low
  10. Spoon a teaspoon of mixture on top of muffins
  11. Bake at 325 degrees for 35-40 minutes or until toothpick comes out clean
  1. Serve with a warm beverage and cozy up.
The Keyes Ingredients https://thekeyesingredients.com/

Posted on

June 20, 2014

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