Grain-Free Pumpkin Spice Muffins

Michelle — Wed, 04 Mar 2015 16:39:20 +0000

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!

Slightly sweet, moist, pumpkiny, bite size morsels with a little surprise on top….

Coursemuffins

Servings20 mini muffins

Prep Time10 minutes

Cook Time10-15 minutes

Ingredients

1/3 cup organic canned pumpkin
1mashed banana
1/2tsp liquid stevia(or 1/3 cup maple syrup)
1/4cup melted Kerrygold butter(or ghee or coconut oil)
3 eggs(whisked)
1tsp vanilla
1/4cup coconut flour
2tsp Pumpkin Pie spice
1/2tsp baking soda
1/2tsp baking powder
pinch sea salt
for topping:
1/2Tbsp coconut sugar
1Tbsp blanched almond flourBob's Red mill consistency is good for this
1/8tsp cinnamon

Instructions

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

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Grain-Free Pumpkin Spice Muffins