Pumpkin Pie Muffins
Course: DessertServings
1
DozenPrep time
20
minutesCooking time
20
minutesTotal time
40
minutesIngredients
ΒΌ cup organic butter
2 cups pumpkin puree
1/4 cup pure maple syrup
2 Tablespoons coconut oil, melted
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla
1/2 teaspoon pink Himalayan salt
6 pasture raised eggs, beaten
2 teaspoons baking soda
1/2 cup coconut flour
1 cup almond flour
- Topping
6 Tablespoons pecans, chopped
6 Tablespoons pure maple syrup
2 Tablespoons coconut oil or butter
Directions
- Preheat oven to 325 degrees
- In a saucepan on low heat melt butter
- Add pumpkin, maple syrup, coconut oil, nutmeg, cinnamon, ginger, vanilla and salt
- Stir about 10 minutes over low heat
- Remove from heat and stir in eggs
- In a separate bowl combine baking soda, coconut flour and almond flour
- Add pumpkin puree mixture to flour mixture and stir to combine
- Spoon into greased silicone muffin tin or cupcake papers
- Combine pecans, maple syrup and coconut oil or butter in a sauce pan
- Heat together on low
- Spoon a teaspoon of mixture on top of muffins
- Bake for 20-30 minutes or until toothpick comes out clean
Notes
- Serve with a warm beverage and cozy up.
- These muffins are a sweet treat, limit them to 2x/week.
- They freeze well!
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