Mini Pumpkin Muffin Recipe
Fall-inspired with gut-healthy spices Paleo breakfast muffin.
Ingredients
- 1 cup coconut flour
- 1 cup almond milk unsweetened
- 5 eggs room temperature
- 1/3 cup maple syrup
- 1/4 cup Organic Vegan Shortening Nutiva
- 1/4 cup pumpkin canned
- 1.5 tbsp pumpkin pie spice ground
- 1 tbsp + 2 teaspoon vanilla extract
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg ground
Instructions
- Preheat oven to 350 degrees.
- Line a 24-count mini cupcake holder with liners (or coat very well with oil / spray).
- Place all dry ingredients in one bowl. Stir, and set aside.
- Place all wet ingredients and beat together by hand (or with a handheld or immersion blender).
- Add wet ingredients to dry ingredients and stir together by hand.
- Pour batter into cupcake liners, filling a little more than ¾ way full.
- Place in the oven and bake for 15-18 minutes, until the tops are golden brown (depending on your oven).
- Remove from oven, and enjoy!