These muffins are delicious, moist and you really taste the pumpkin & spice flavours
*Makes 10
WET INGREDIENTS
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 cup 100% pure pumpkin purée
- ¼ cup melted coconut oil
- ¼ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
DRY INGREDIENTS
- 2 cups oat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
Top with pumpkin seeds
- Preheat the oven to 350°F. Place cupcake liners in a 12 muffin pan, set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, coconut sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oat flour, almond meal, baking powder, baking soda and pumpkin spice. Whisk together until no flour patches remain.
- Using an ice cream scoop, scoop and drop batter evenly into the 10 liners.
- Bake for 20-25 minutes, test at 20 might be enough.
Enjoy the fall and Halloween, It’s a beautiful time of year 🙂
Cristina for Peas & Peace
Peas & Peace TM 