Ingredients
Dry Ingredients
- 1 1/2 tbs Organic Pumpkin Spice
- 1 pinch Baking Powder
- 1/2 cup Gluten Free Oatmeal Flour (or Just Blend Gluten Free Oatmeal)
- 1 1/2 cup Organic Almond Flour
- 2 tbs Organic Cinnamon
- 1 pinch Salt
- 1/2 cup Erythritol & Monk Fruit Extract (or Monk Fruit Sweetener)
- 1 scoop Fibre Boost
Wet Ingredients
- 1/2 can Organic Canned Pumpkin Purée
- 1 tsp Vanilla Extract
- 1 tsp Organic Coconut Oil
- 1 Flax Egg (refer to my recipe book or blog post)
- 3-4 drops Vanilla Stevia
Caramel Icing (Optional)
- Refer to the “Vegan Gluten Free Fall Caramel Muffin Topping” recipe
Instructions
Makes 9 Muffins
Preheat the oven to 340°F. In a mixing bowl, combine all the wet ingredients: organic pumpkin purée, vanilla extract, organic coconut oil, flax egg, and vanilla stevia. Let sit. Now add all dry ingredients into a blender and blend for about a minute or until well mixed. Next, add the wet ingredients into the dry mixture and mix until smooth. Once the oven is heated to temperature prepare your muffin tray by lightly spraying it with avocado oil spray. Pour the batter into the muffin cups and bake for 22 minutes or until a toothpick comes out clean. Remove from the oven and let cool. To make the optional caramel icing refer to my “Vegan Gluten Free Fall Caramel Muffin Topping” recipe and lightly spread overtop. Enjoy!
Benefits:
Organic Pumpkin contains alpha-carotene and beta-carotene. Alpha-carotene has been said to help slow down the aging process and beta-carotene has been said to help reduce inflammation.
**Feel free to message me if you would like to learn more healthy skin tips.