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Pumpkin Spice Almond Flour Muffins

Pumpkin Spice Almond Flour Muffins

Excuse my messy house….

I live for Fall and for Pumpkin Spice anything!

So….I experimented with my Almond Flour Blueberry Muffin recipe to make into something AMAZING!

Ingredients

2.5 cups blanched almond flour 
1/2 cup Swerve Sweeteners
1.5 tsp baking powder
1/2 tsp Himalayan sea salt 
1 tsp pumpkin pie spice
1 packet Pumpkin Spice Shakeology
1/3 cup melted coconut oil
1/3 cup unsweetened almond or coconut milk
3 eggs, beaten
1/2 tsp vanilla extract
1/2 cup canned pumpkin

Instructions

  1. Preheat the oven to 350 degrees. Line muffin pans with silicone liners or paper. I spray them with a little baking spray to prevent sticking. 
  2. Mix dry ingredients together and wet ingredients together separately.
  3. Spoon evening into the 12 muffin tins
  4. Bake at 350 for 20-25 minutes or until the top of muffins are brown and bounce back a little when you touch them. 
  5. Store in airtight container for up to 5 days…. but they won’t last that long ! 

This is a versatile recipe. We added dark chocolate chips to it too!

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