Sugar-free, Dairy-Free, Gluten Free muffin with pumpkin and spice.
This recipe is so yummy. I even made them for a family reunion and no one knew they were “healthy” muffins…even the kids downed them. YEAH!
I love my food processor…seriously…everything mixes up faster in it!
If you don’t have pumpkin spice…That’s ok. You can actually make your own. The Recipe calls for 2 tsp. of pumpkin spice. that is equal to:
1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, and 1/4 tsp. allspice.
That’s actually way cheaper than actually paying $4.00 for a small bottle anyway. You’re welcome!
After mixing it all up, fill 3/4’s full. I actually fill them all the way to the top. They really don’t raise up all that much.
Ok, so you can grease your pan and not use any liners, or you can use the cheap paper liners. It makes clean up a whole lot easier, but I have to tell you…I FOUND THE COOLEST THING. These Parchment paper liners are a little more expense but let me tell you….the muffin comes out SO NICE. Like there is not a crumb left on the paper. You know how sometimes half the muffin is left stick to the paper, none of that… SO COOL!
Remember to take any leftover muffins and put them into the fridge, they don’t last long. I usually wrap the left over muffins individually in cling wrap and put in freezer. It is really nice to have a healthy muffin to pack in a lunch, or to have for a rushed breakfast, or just to pull out for a healthy snack! SO YUMMY!
Pumpkin Muffins
Equipment
- Food Processor
Ingredients
- 5 Large Eggs
- 1/2 C. Coconut or Almond Milk
- 1/2 C. Pumpkin puree
- 1/2 C. Maple Syrup
- 1/4 C. Coconut Oil Melted
- 1 tsp. Vanilla
- 3/4 C. Almond Flour
- 1/2 C. Coconut Flour
- 1 tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- 1/2 tsp. Sea Salt
- 1/2 C. Chopped Walnuts Optional
Instructions
- Place milk, pumpkin puree, maple syrup, melted coconut oil, and vanilla into the food processor. Blend until frothy, about 15 seconds.
- Add rest of the ingredients and mix until blended, scrapping sides if necessary.
- Grease your muffin tin with coconut oil or use paper liners. Fill muffin tins 3/4 full. Bake 350 degrees for 20 min.
Notes
