These muffins scream holidays to me. They are easy to make and even more delicious to eat. I have them on repeat over here and would be lying if I said I didn’t eat several a day. Hope you enjoy them as much as I do.
Pumpkin Gingerbread Muffins
Dry Ingredients
♡ 150g almond flour
♡ 150g tiger nut flour
♡ 50g protein powder (or collagen) of choice
♡ 100g arrowroot flour
♡ 2 tsp baking soda
♡ 2 tsp cinnamon
♡ 1/4 tsp ground ginger
♡ 1/4 tsp ground clove
Wet Ingredients
♡ 500g pumpkin puree
♡ 1/3 cup maple syrup
♡ 1/3 cup + 3 tbsp avocado oil
♡ 2 tbsp apple cider vinegar
Instructions:
1. Pre-heat oven to 370.
2. In large bowl, combine all dry ingredients, mix well, set aside.
3. In medium bowl, add all wet ingredients, whisk well.
4. Pour into bowl with dry ingredients, stir until combined.
5. Spray muffin pan with avocado oil to prevent sticking. Fill each muffin cup with batter, you should get about 12 muffins.
6. Bake for 25-28 minutes or until a toothpick inserted in middle comes out clean.
7. Enjoy.
Notes:
I like to sprinkle raisins and crushed pecans on top of a few.
