Pumpkin Muffins

(serves 10 - 12)

Ingredients:

Pumpkin Muffins

• 3/4 cup pumpkin puree

• 4 eggs

• 6 Tbsp pure maple syrup

• 1/4 cup full fat coconut milk

• 2 tsp pure vanilla extract

• 2 tsp raw apple cider vinegar 

• 1 1/2 cups blanched almond flour

• 3 Tbsp coconut flour

• 3 Tbsp tapioca flour

• 1 tsp baking soda

• 2 Tbsp pumpkin pie spice

• 1 tsp cinnamon

• 1/4 tsp sea salt

Directions:

1. Preheat your oven to 350 degrees F and line a muffin pan with 12 parchment liners or use silicone muffin pan.

2. In a large mixing bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut milk, vanilla, and vinegar until very smooth.

3. In a separate bowl, blend the 3 flours, baking soda, salt, cinnamon and pumpkin pie spice until well combined, then stir this into the wet mixture, beating by hand until smooth and well combined. 

4. Fill the liners 2/3 of the way with batter (it will make enough for 10-12)

5. Bake in the preheated oven for 25 minutes or until a toothpick comes out clean.

(Adapted from Paleo Running Mama)

For those with a sweet tooth, you can make this frosting to top them with!

Cream Cheese Frosting

• 1/8 cup butter, softened (I like Kerrygold)

• 2 oz cream cheese (I used whipped!)

• 3/4 cup powdered sugar

• 1t vanilla extract

1. Beat all ingredients with a mixer until creamy! Place in a ziplock bag, seal, cut off the corner and use as piping to decorate your muffin! Enjoy!