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paleo pumpkin muffins
vegetarian or vegan, gluten-free, sugar-free, soy-free.
makes 5-6 muffins.
Ingredients
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil melted
- 3 eggs whisked [I used chia eggs for this: 1 tbsp ground chia or flaxseeds w/ 3 tbsp warm water for each egg, let sit for 15 min]
- 1 tsp vanilla extract
- 1/4 cup coconut flour sifted
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger powdered
- 1/8 tsp cloves ground
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch sea salt
- 1/4 cup *chocolate chips *I used a mix of pecans, unsweetened shredded coconut, raw pumpkin seeds + chopped pieces from a 100% raw cacao bar
- 1/4 cup purely elizabeth pumpkin fig granola gently stuffed in center/on top of each muffin
Instructions
- preheat oven to 350 degrees.
- mix together wet ingredients in a bowl: pumpkin puree, maple syrup/honey, coconut oil, eggs or chia eggs, vanilla extract.
- in another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, salt.
- pour dry ingredients into wet ingredients + mix well. fold in your additions.
- line a muffin tin with paper liners. use an ice cream scoop or large spoon to one scoop of batter per muffin. gently stuff small amount of purely elizabeth pumpkin fig granola in the middle/on top of each muffin.
- bake for 35-40 minutes until cooked through.
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