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Pumpkin Spice Latte Muffins
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Description
They have a springy texture and are full of flavor. They are sweetened with maple syrup so are paleo friendly and won’t spike blood sugar. The best thing about these muffins are that they aren’t too sweet or too big, so eating them for a snack can also help satisfy your snacking hunger.
Ingredients
- 3 Eggs
- ½ cups Pumpkin Puree
- 3 ounces, fluid Brewed Coffee
- ¼ cups Extra Virgin Coconut Oil, Melted
- ⅓ cups Pure Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Cardimom
- ¼ teaspoons Nutmeg
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Clove
- ¼ teaspoons Finely Ground Sea Salt
- ½ teaspoons Baking Soda
- ½ cups Coconut Flour
- ¾ cups Arrowroot Starch
Preparation
Preheat oven to 350ºF and line a muffin tin with baking cups and set aside.
Mix all wet ingredients in a food processor (or a bowl, whisking until well incorporated). Add in all spices, sea salt, baking soda, coconut flour and arrowroot starch/flour into wet ingredients and process or mix until just incorporated.
Pour into prepared muffin tin, filling each muffin cup about 1/2 to 2/3 full. Bake for 22 minutes or until an inserted toothpick comes out clean.
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