Pumpkin Spice Muffins
Pumpkin Spice Muffins is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. For 83 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 189 calories, 6g of protein, and 10g of fat. It is brought to you by Elana's Pantry. It works best as a side dish, and is done in roughly 45 minutes. 7335 people were glad they tried this recipe. Head to the store and pick up ground ginger, honey, eggs, and a few other things to make it today. Overall, this recipe earns a not so spectacular spoonacular score of 33%. Try Pumpkin Spice Muffins, Pumpkin-Spice Muffins, and Pumpkin Spice Muffins for similar recipes.
Servings: 8
Ingredients:
½ teaspoon baking soda
¼ cup coconut flour
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ cup honey
2 tablespoons palm shortening
½ cup freshly roasted pumpkin (canned pumpkin will not work)
Equipment:
food processor
muffin tray
Cooking instruction summary:
In a food processor pulse together coconut flour, salt, baking soda, cinnamon and gingerPulse in eggs, pumpkin, honey, shortening and steviaTransfer batter into paper lined muffin tinBake at 350° for 25 minutesServeMakes about 8 muffins
Step by step:
1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
2. Pulse in eggs, pumpkin, honey, shortening and stevia
3. Transfer batter into paper lined muffin tin
4. Bake at 350° for 25 minutes
5. Serve
6. Makes about 8 muffins
Nutrition Information:
covered percent of daily need
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