Pumpkin spice muffins
The fall season is here which means its time to bring on everything pumpkin! For us Floridians, it still feels like summer. Therefore, we enjoy the fall season most through food. It may not feel like fall by this time of year in Florida, but we still want all the pumpkin spice and everything (pumpkin) nice! These muffins are a recipe that I recreated by adding a little spin with cleaner ingredients. They are gluten free, paleo, vegan, and AIP. Get yourself in the fall spirit by baking these delicious pumpkin muffins.
Ingredients
1/4 cup coconut butter (aka coconut manna)
2 ripe medium sized organic bananas (skin still yellow with brown spots)
1/2 cup organic pumpkin puree
1 tsp pure vanilla extract
1/4 cup maple syrup
1 cup cassava flour
1/4 tsp powdered ginger
1 ½ teaspoon pumpkin pie seasoning mix
1 tsp baking soda
1/2 tsp pink Himalayan sea salt
1/2 TBSP apple cider vinegar
Directions
Preheat oven to 375F and grease muffin pan with coconut oil.
In a large mixing bowl, combine all dry ingredients together: cassava flour, powdered ginger, pumpkin pie spice mix, baking soda and salt.
In a food processor, combine coconut butter, bananas, pumpkin puree, vanilla, and maple syrup. Blend until smooth. (Leave out the apple cider vinegar until step 5.)
Add blended mixture of wet ingredients to the bowl of dry ingredients and stir. Mixture will be thick and pliable.
Stir apple cider vinegar into the batter and let the batter sit for at least 5 minutes. Scoop batter into muffin cups.
Bake muffins for 25-30 minutes on the middle rack of your oven. Use a toothpick to check the muffins.
Allow the muffins to cool for a few minutes before removing them from the pan. Transfer to a cooling rack and enjoy once cooled!
