Description
So soft and fluffy you won’t believe they are healthy and made with no nasties! Hello fall!
Ingredients
- 1-½ cup Almond Flour (150g)
- 2-½ Tablespoons Coconut Flour, Packed (19g)
- ½ Tablespoons Baking Powder
- ½ Tablespoons Pumpkin Pie Spice
- ½ teaspoons Salt
- ½ teaspoons Baking Soda
- ½ cups Canned Pumpkin
- 6 Tablespoons Maple Syrup
- 3 Tablespoons Cashew Butter
- 1 Large Egg, At Room Temperature
Preparation
Spray a muffin with oil and heat your oven to 350ºF.
In a medium bowl, stir flours, baking powder, pumpkin pie spice, salt and soda.
In a separate large bowl, using an electric hand mixer, beat remaining ingredients until smooth and combined. Add dry ingredients into wet ingredients and stir until well-combined.
Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 full. Remember to fill the rest with water!
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25–27 minutes. Let cool completely in the pan before removing. Devour!
Note: Please weigh your flour to ensure accurate results.
