I really, really love muffins. I really really love these Grain-Free pumpkin spice muffins. I should have just named this blog Michelle’s muffins, but I figured I might get the wrong kind of followers 
But seriously if you have a bag of grain-free slightly sweet healthy muffins lying over on the counter where the bite size brownies or chocolate chip cookies might 
be or god forbid something with frosting (my weakness) you can grab one of these guys and be on your merry way. If your really feeling sassy just add a little butter on top! These are reminiscent of fall and pumpkin pie, but come on guys they sell organic canned pumpkin all year round and I eat these all year round!
Did you know there is a box below in the recipe card where you can adjust the serving size and it will recalculate the measurements for you? You know, just in case you wanted to make a double batch!
- 1/3 cup organic canned pumpkin
- 1 mashed banana
- 1/2 tsp liquid stevia (or 1/3 cup maple syrup)
- 1/4 cup melted Kerrygold butter (or ghee or coconut oil)
- 3 eggs (whisked)
- 1 tsp vanilla
- 1/4 cup coconut flour
- 2 tsp Pumpkin Pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch sea salt
- for topping:
- 1/2 Tbsp coconut sugar
- 1 Tbsp blanched almond flour Bob's Red mill consistency is good for this
- 1/8 tsp cinnamon
- Mix wet ingredients, then add dry and mix well. Spray mini-muffin tin with nonstick spray (coconut) and add batter. Spoon a small amount of the coconut sugar topping onto each muffin. Bake for 10-15 minutes until spongy at 350 degrees
