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Pumpkin Muffins

JuDean Parkinson
Sugar-free, Dairy-free, Gluten-free pumpkin muffin with nuts and spice!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack

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

Keyword Almond four, breakfast, coconut flour, muffins, pumpkin