Paleo Pumpkin Spice + Turmeric Muffins
From Alle Weil, POPSUGAR Fitness
Notes
- Optional additions: roasted pumpkin seeds, dried candied ginger, dried cranberries
- Once ingredients are mixed, bake immediately. Baking soda and apple cider vinegar lose their rising abilities the longer they sit.
- Use organic ingredients whenever possible
Ingredients
- Dry ingredients:
4 cups fine almond flour or TigerNut flour
2 tablespoons ground flaxseed
2 tablespoons ground turmeric
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon black pepper
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
Pinch of sea salt
- Wet ingredients:
1 1/2 cups almond, coconut, or hemp milk
1 can organic pure pumpkin puree (not pumpkin pie mix), or 15 ounces pureed pumpkin
1/4 cup maple syrup, coconut nectar, or honey
1 tablespoon coconut oil or ghee
1 tablespoon almond extract
1 tablespoon apple cider vinegar
Directions
- Preheat oven to 375°F
- Oil cupcake tin with coconut oil or ghee, or line tin with cupcake liners.
- Mix together dry ingredients.
- Add wet ingredients, saving apple cider vinegar to add last, and combine well. Do not over mix; this will help to create fluffier muffins.
- Pour immediately into muffin tins and bake.
- Bake for approximately 15 to 20 minutes or until golden brown. Test by seeing if a toothpick comes out clean.
- Serve warm with ghee or sprinkle with coconut sugar.
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 12 muffins
- Total Time
- 29 minutes, 59 seconds