Pumpkin Muffins
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A better-for-you pumpkin muffin that won’t send you on a blood sugar roller coaster. The combination of oat flour, tigernut flour, and chocho protein gives them a tender crumb with maple syrup for natural sweetness and a warm pumpkin spice flavor. Skip the pecans to make them a school-safe snack.
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 the 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.
