Pumpkin Spice Muffins
I'm excited to bring all of you another pumpkin recipe using one of my favorite spice companies Primal Palate Spices! I know you are all thinking spices are spices but I'm seriously telling you that I'm obsessed with these spice blends and impressed with the quality. They are a little more expensive than some of the other spices that you can get at the store, but they use the highest quality ingredients and I always buy the blends so technically you are getting several spices combined so it actually can save you money if you don't want to go out and buy all of the individual spices on your own to make up a delicious blend. Their spices are all certified USDA-Organic, Certified Gluten-Free, Kosher, Non-GMO, and Non-Irradiated and of course taste AMAZING!!
I used Primal Palate's Pumpkin Spice Blend in this recipe, however, you can always another pumpkin spice blend. The taste just might differ slightly but I promise will still be tasty. These muffins of course are gluten and grain free and dairy free if you use coconut oil instead of ghee. I also recommend eating these warm just because they taste better and do get a little hard when stored in the refrigerator. And, if you can tolerate dairy slab a good amount of grass fed butter or ghee onto one when you eat it. I like to warm mine up in the toaster oven! These are perfect for a quick breakfast or afternoon snack for the kids. If you prefer less sweetness you can always leave off the pumpkin spice sugar topping. I hope you get to baking up a batch of these this week!!
Servings: 12 muffins
Ingredients:
- 5 Pasture Raised Eggs
- 1 Cup Canned Pumpkin
- 1 Cup Cassava Flour
- 1/3 Cup Arrowroot Flour
- 1/3 Cup Maple Syrup
- 1/4 Cup Coconut Oil melted ( can also use ghee )
- 2 TBSP Primal Palate Pumpkin Spice Blend + 1.5 tsp for topping
- 1 TBSP Coconut Sugar (for topping)
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
Directions:
- Line a muffin tin with 12 parchment cupcake liners
- Preheat the oven to 350 Degrees
- In a small bowl combine the coconut sugar and 1.5 tsp of pumpkin spice blend for the topping and set aside.
- In a large bowl beat the eggs then add the maple syrup, pumpkin, and vanilla extract and mix to combine.
- Now sift in the both flours, salt, and baking soda.
- Next slowly add in the melted coconut oil or ghee stirring to completely combine.
- Spoon batter evenly into each cupcake holder then sprinkle with coconut sugar and pumpkin spice mixture on top of each muffin before baking.
- Place in oven and bake for 30 minutes .
Serve Warm
