Against All Grain page 228; Full of autumnal spices and ambrosial pumpkin, these muffins make for a quintessential autumn snack.

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Name: Spiced Pumpkin Muffins
Prep time: 15 min
Total time: 35 min
Yield: 12
Cuisine: not set
Ingredients: 2 cups blanched almond flour; 3 tablespoons coconut flour; 1 teaspoon baking soda; 2 teaspoon cinnamon; 3/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon cardamom; 1/4 teaspoon cloves; 1/4 teaspoon sea salt; 3/4 cup pumpkin puree, fresh or canned; 1/3 cup pure maple syrup or honey; 2 large eggs room temperature; 2 tablespoon coconut oil melted; 1 teaspoon pure vanilla extract; Optional add-ins:; 1/4 cup dairy-free chocolate chips; 2 tablespoon chopped pepitas

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INGREDIENTS

2 cups blanched almond flour
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon sea salt
3/4 cup pumpkin puree, ; fresh or canned
1/3 cup pure maple syrup ; or honey
2 large eggs ; room temperature
2 tablespoon coconut oil ; melted
1 teaspoon pure vanilla extract
Optional add-ins:
1/4 cup dairy-free chocolate chips
2 tablespoon chopped pepitas

Servings

INSTRUCTIONS

1. Preheat the oven to 350 degree F.

2. Line a muffin tine with baking cups.

3. Place the almond flour, coconut flour, baking soda, spices, and salt in a small bowl and mix to combine.

4. Place the remaining wet ingredients in the bowl of a stand mixer and beat on high until combined, or use a hand mixer.

5. Slowly incorporate the dry ingredients into the wet, mixing until smooth.

6. Gently mix in the chocolate chips or pepitas, if desired.

7. Pour the batter into the prepared muffin tin, filling each cup 2/3 of the way full.

8. Bake for 25 minutes, until a toothpick, inserted into the center of a muffin comes out clean.

NOTES

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Spiced Pumpkin Muffins

2 cups blanched almond flour 
3 tablespoons coconut flour 
1 teaspoon baking soda 
2 teaspoon cinnamon 
3/4 teaspoon nutmeg 
1/4 teaspoon ground ginger 
1/4 teaspoon cardamom 
1/4 teaspoon cloves 
1/4 teaspoon sea salt 
3/4  cup pumpkin puree,  fresh or canned
1/3 cup pure maple syrup or honey
2 large eggs room temperature
2 tablespoon coconut oil melted
1 teaspoon pure vanilla extract 
  Optional add-ins: 
1/4 cup dairy-free chocolate chips 
2 tablespoon chopped pepitas

1.  Preheat the oven to 350 degree F.
2.  Line a muffin tine with baking cups.
3.  Place the almond flour, coconut flour, baking soda, spices, and salt in a small bowl and mix to combine.
4.  Place the remaining wet ingredients in the bowl of a stand mixer and beat on high until combined, or use a hand mixer.
5.  Slowly incorporate the dry ingredients into the wet, mixing until smooth.
6.  Gently mix in the chocolate chips or pepitas, if desired.
7.  Pour the batter into the prepared muffin tin, filling each cup 2/3 of the way full.
8.  Bake for 25 minutes, until a toothpick, inserted into the center of a muffin comes out clean.

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 12 Servings

Calories: 361
Calories from Fat: 306 (85%)

Amt Per Serving		% DV

	Total Fat 34g	45 %
	Saturated Fat 17.1g	85 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 3.3g
Cholesterol 111.2mg		34 %
Sodium 177.5mg		6 %
Potassium 219.2mg		6 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 361

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