Pumpkin Spice Muffins
Ingredients:
1 cup (250g) canned pumpkin puree
¼ cup (50ml) olive oil (light tasting)
3 eggs (room temperature)
2 tablespoons (35g) raw honey
¼ cup (45g)coconut sugar
1 teaspoon vanilla extract
½ cup (60g) tapioca flour
2 cups (185) almond flour
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 tablespoon (6g) pumpkin spice
2 teaspoons (3g) cinnamon
¼ teaspoon salt
3 tablespoons raw pumpkin seeds for the topping (sprinkle before going into the oven)
Method:
Preheat the oven to 350 degrees Fahrenheit.
Line a muffin pan with 12 parchment paper liners
In a large bowl, add the first six ingredients and mix together well
In another medium size bowl add the last seven ingredients and mix well
Combine the dry ingredients to the wet and fold together, do not over mix
Divide the mixture into twelve muffins, sprinkle the pumpkin seeds on top and bake for 20-22 minutes.
**I highly recommend reheating these before eating after the first day to bring back the soft moist texture.
