Gluten Free Pumpkin Muffins with Pumpkin Spread

Serves: 12

Use Organic:

Dry Ingredients:

  • 1¾ cup gluten free flour
  • ¾ cup coconut palm sugar
  • ½ cup organic cane sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Wet Ingredients:

  • 1 15 oz can pumpkin puree
  • ½ cup Garden of Life Coconut Oil - melted
  • 2 eggs
  • 1 teaspoon vanilla

TO MAKE PUMKPIN SPREAD:

Use as a spread on muffins, toast or fruit. Using a fork, mix together following ingredients:

  • 1 cup almond butter
  • ¼ cup maple syrup
  • 2 Tablespoons Garden of Life Coconut Oil - melted
  • ½ Tablespoon pumpkin pie spice
  • ½ teaspoon vanilla
  • ¼ teaspoon sea salt

Directions:

  1. Preheat oven to 375 degrees. Mix together dry ingredients and set aside.
  2. Using an electric mixer, mix together wet ingredients and then slowly add in dry ingredients until batter is well combined.
  3. Pour batter into a greased, 12 cavity muffin tin and bake for 22-25 minutes.

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