Pumpkin muffins
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The air is crisp, the leaves are changing, and pumpkin-flavored everything has hit the store shelves. If you’re looking for a cozy fall treat without the sugar crash or artificial ingredients, these muffins are the answer. Made with a nourishing blend of oat flour, tigernut flour, and chocho protein, they have a perfectly tender texture and just the right amount of sweetness. Leave out the pecans for an easy, school-friendly option that everyone will love.
Prep Time – 10 minutes
Cook Time – 22-24 minutes
Servings – Makes 10 muffins
INGREDIENTS:
1 cup pumpkin puree
2 pasture-raised eggs
3 tbsp avocado oil
1/2 cup maple syrup
1 tsp vanilla extract
3/4 cup Tigernut flour
1/2 cup GF oat flour
1/3 cup unflavored chocho protein
1 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1/3 cup dark chocolate chips (optional)
1/4 cup chopped pecans (optional)
DIRECTIONS:
Preheat oven to 350°F.
In a large bowl combine pumpkin puree, eggs, coconut oil, maple syrup and vanilla. Stir to combine.
Add remaining dry ingredients to bowl and mix until wet and dry ingredients are well incorporated. Stir in chopped pecans and chocolate chips (optional).
Divide batter evenly into parchment lined baking cups using an ice cream scoop and bake at 350°F for 24-26 minutes.
Remove muffins from oven and allow to cool before removing from pan.
Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
