Pumpkin Muffins [Clean Eating]
Pumpkin Muffins [Clean Eating]
Ingredients
DRY INGREDIENTS:
- ½ cup tapioca flour
- ½ cup coconut flour
- 1 ½ tbsp mixed spice
- 1 ½ tbsp ground cinnamon
WET INGREDIENTS:
- 4 eggs
- ½ cup maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp butter melted
- 1 cup pumpkin pureed
OTHER:
- 1 tsp baking soda
- 1 tsp apple cider vinegar
TOPPINGS:
- 2 tbsp raisins
- 2 tbsp chocolate chips
- 1 apple diced
Instructions
- Preheat the oven to 180°C.
- Line a muffin tin with silicone or baking paper muffin liners.
- In a small mixing bowl, whisk together all the dry ingredients. Place aside.1/2 cup tapioca flour, 1/2 cup coconut flour, 1 1/2 tbsp mixed spice, 1 1/2 tbsp ground cinnamon
- In a medium mixing bowl, whisk together all the wet ingredients until smooth.4 eggs, 1/2 cup maple syrup, 1 tsp pure vanilla extract, 2 tbsp butter, 1 cup pumpkin
- Continue whisking the dry ingredients into the wet ingredients until a batter forms.
- Mix in the baking soda and apple cider vinegar.1 tsp baking soda, 1 tsp apple cider vinegar
- It will fizz up and aid in the rise of your muffins while they bake.
- You can either stop here and spoon the batter into the muffin pans, or you can fold your toppings into the batter. Put the batter into the muffin liners first if you want to do multiple toppings.
- Then, right into each muffin, add your toppings – raisins, chocolate chips, diced apples, or whatever else2 tbsp raisins, 2 tbsp chocolate chips, 1 apple
- you can think of.
- Stir the toppings into the batter of each individual muffin with a toothpick.
- Bake the muffins for about 20 minutes, or until the tops and edges begin to brown. When they are finished, a toothpick will come out clean.
- Remove from the oven and place on a cooling rack to cool completely. Enjoy!
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