Grain-free, Gluten-free Pumpkin Spice Muffins

Just in time for fall! I don't know about you, but I am obsessed with pumpkin! It is so tasty and totally one of my favourite treats. Pumpkin pie? Yes please!!! Pumpkin cheesecake? Pumpkin streusel? Pumpkin bars? *faint*

Okay, okay. So it's true that I love pumpkin a lot! I decided to adapt last weekend's recipe to fulfill my need for pumpkin. And they totally pass the test! They are absolutely delicious!

I will take a better picture when I have them all dressed up with some tasty frosting tomorrow! We're having a party, which is why I went on a baking spree =)

So, check my other post for a link to the original recipe that I used. Today I adapted to the following (I doubled the recipe to account for extra people, but this is the normal recipe which will give you about a dozen muffins):

• 4 eggs, room temperature
• 3 T organic grade B maple syrup
• 1 t vanilla
• 2 T coconut oil, softened
• 1/2 t apple cider vinegar
• 1/2 C coconut flour
• 1/4 C blanched almond flour
• 1 t pumpkin pie spice
• 1 t baking soda
• 1/2 t salt
• 1 1/2 very ripe medium banana (approx 2/3 C mashed)
• 2/3 C organic pumpkin puree 
• 1/4 C almond milk (or milk of your choice)

Preheat your oven to 350 degrees.

1. Using a stand mixer or a hand mixer, cream together coconut oil, vanilla, and maple syrup. (This step  is essential!) 
2. Add your eggs one at a time and mix well in between. Add the ACV and mix well.
3. In a separate bowl mix together your dry ingredients.
4. Slowly add the dry ingredients to the wet ingredients and mix well, using a spatula to scrape down the sides as needed.
5. In another bowl mash together the banana, pumpkin, and milk. Ensure it is well mixed.
6. Gently fold the pumpkin mix into the batter.
7. Spoon batter into muffin cups, filling them approximately 2/3 full.
8. Bake for 15-20 minutes until a toothpick or fork comes out clean.

I did double this recipe and came away with 2 1/2 dozen muffins! WOW. So you get a lot of bang for your buck with this one =)

Leftover muffins should be stored in the fridge if you plan to have them around for longer than a day or so. They also freeze well!