Gluten-Free Pumpkin Spice Muffins
Servings: 0
Ingredients
- 1 cup almond flour
- 1 cup coconut palm sugar
- ½ cup tapioca flour
- ½ cup ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ⅓ cup coconut oil measured then melted
- ½ cup raisins optional
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 350* and line a muffin tin.
- Mix together in a large bowl: almond flour, coconut palm sugar, tapioca flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, ground cloves, and nutmeg.
- Add the wet ingredients: eggs, vanilla, pumpkin, melted coconut oil. Don't overmix.
- Add the raisins and walnuts, if using. Thoroughly combine.
- Spoon the batter into prepared muffin cups and bake at 350* for 25 minutes.