Tender and delicious fall pumpkin spice muffins. These muffins are so moist thanks to the apple sauce and pumpkin puree. They also go perfectly with a turmeric tea!
As soon as the weather changes to cooler temperatures, I bring out the pumpkin spice! I have been excitedly waiting for the opportunity to start my fall baking.
This is one of the many recipes I have been adding some pumpkin spice to.
You can whip up a batch of these muffins in no time at all. I love how easy they are to make and clean-up.
These muffins are the perfect grab-and-go snack or a quick and easy breakfast.
I am eagerly waiting for the day my 11-month-old son will be able to eat these muffins. I haven’t tried him with eggs yet but I am planning on introducing them to him soon. I guess that just means more for mama!
I highly suggest adding some ghee onto the muffins while they are still warm.
Ingredients include:
Coconut flour
Pumpkin Puree
Coconut flakes
Apple Cider Vinegar
Dates
Ghee
Gluten-free Pumpkin Spice Muffins
Ingredients
- 3/4 cup coconut flour
- 1/2 cup pumpkin puree
- 3 Tbs. unsweetened coconut flakes
- 6 eggs
- 1/2 cup unsweetened apple sauce
- 1 tsp. apple cider vinegar
- 3/4 tsp. baking soda
- 2 tsp. pumpkin spice
- 1 tsp. cinnamon
- 1/2 cup dates soaked in warm water
Instructions
- Preheat the oven to 350 degrees.
- Place the dates in a bowl and pour hot water over top. Let them sit for 10 minutes to soak.
- Place all ingredients into your Vitamix. Once the dates have soaked, drain them and add to the blender.
- Blend on high until smooth.
- Pour into cupcake pans with liners. This recipe will make 24 mini or 12 large.
- Bake for 20 minutes.
- Enjoy warm with ghee!
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