April 12, 2014
Peanut Butter Pumpkin Muffins
Bred out of a need to use up a bunch of ingredients in my fridge, these muffins are gluten-free, vegan, and very tasty.
Ingredients:
This recipe is very easy to make, great for a grab and go breakfast or snack option. Any nut butter can be substituted for those out there with peanut allergies.
- 1 cup coconut flour (any gluten-free flour will do)
- 1 cup almond meal
- ¾ tsp baking soda
- 1 - 2 tsp pumpkin pie spice (or equal parts cinnamon, ginger, cloves, and nutmeg)
- ¼ cup cane sugar
- ½ cup peanut butter
- 1 tsp vanilla
- 1 and 1/2 cup coconut milk
- 1 and 1/2 cup pumpkin puree
- chopped peanuts for topping
- Mix together dry ingredients
- In another bowl, mix together wet ingredients
- Mix wet and dry ingredients together
- Divide into muffin cups, sprinkle chopped peanuts on top.
- Bake at 350F for 20-30 minutes
