Grain Free & Flourless Pumpkin Muffins
It’s finally October and this means we can use pumpkin spice to no end!
Who else is SO excited?
October is my absolute favorite month out of the year. The cool weather (boot and sweater weather), pumpkin picking, apple picking, cider donuts … Halloween?! Hocus Pocus! It’s just truly the best. And having a kid makes the season that much more special and makes you feel less like a weirdo when you swoon over all the things!
The topping on your spiced latte/pumpkin pie/pumpkin flavored everything is this grain and gluten free, completely flourless for that matter, pumpkin muffin.
Of course I topped these suckers off with some allergy friendly mini chocolate chips.
This recipe has been adapted from Detoxinista.
Makes 12 muffins
You’ll need …
1 cup raw cashew butter
1/2 cup pumpkin puree
2 whole eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon pumpkin pie spice
1/4-1/3 c honey
1/4 c allergy friendly chocolate chips
What to do …
Preheat oven to 350*and line a muffin pan cupcake liners.
In a medium bowl, mix all the ingredients together until well combined. Good in chocolate chips.
Fill muffin cups 1/2 way and bake for 15 minutes or until a toothpick comes out clean.
Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
Allow to cooL and then enjoy!