Almond flour pumpkin muffins
Original recipe: wholesomeyum.com
INGREDIENTS:
- 1/2 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 tbsp Baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 4 large Eggs
- 3/4 cup Pumpkin puree
- 1/2 cup Unsweetened almond milk
- 1/2 cup Ghee (measured solid, then melted; can sub butter or coconut oil)
- 1 tsp Vanilla extract
- 3 tbsp Pumpkin seeds (for topping – optional)
DIRECTIONS:
- Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners (I use this muffin tin).
- In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
- Stir in the eggs, pumpkin puree, almond milk, melted ghee, and vanilla until completely incorporated.
- Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
- Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
