Pumpkin spice is all the rage during the Autumn season and now you can have a healthy spiced pumpkin muffin to satisfy your sweet tooth. These muffins use almond flour, which gives them a slightly denser texture and nuttier flavor than traditional wheat flour. A generous amount of eggs, pumpkin puree and coconut oil ensures they are still moist and fluffy though and a coconut-based glaze on top adds extra richness as well as pretty garnish.
Servings: 12 (approx.)
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
2 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
1 tablespoon vanilla extract
¼ cup coconut oil or butter, melted
2 tablespoons pure maple syrup
1 can 100% pumpkin puree
½ cup chocolate chips - optional
½ cup coconut butter, melted
1 tablespoon coconut milk
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
water as needed
1. Preheat oven to 350 F (177 C). Grease a 12-cup muffin tin.
2. Sift the almond flour into a large bowl.
3. Add the baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt, and whisk until combined.
4. In stand mixer bowl fitted with the whip attachment, whisk the eggs with the coconut oil (or butter), maple syrup, pumpkin puree and vanilla until smooth. Alternatively, whisk by hand.
5. Fit the stand mixer with the paddle attachment. Pour the almond flour mixture into the stand mixer bowl with the wet ingredients and combine until a smooth batter is formed. Stir in the chocolate chips (if using).
6. Divide the batter between greased muffin cups and bake for 20-25 minutes or until an inserted toothpick comes out clean.
7. Allow the muffins to cool before applying the glaze.
1. Combine the coconut butter, milk, maple syrup (or honey) and vanilla in a small bowl.
2. Stir in water slowly until the right consistency is achieved.
3. Make sure the muffins are fully cooled before spooning the glaze on top.
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