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:
  • 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
Directions:
  1. Mix together dry ingredients
  2. In another bowl, mix together wet ingredients
  3. Mix wet and dry ingredients together
  4. Divide into muffin cups, sprinkle chopped peanuts on top.
  5. Bake at 350F for 20-30 minutes
PB Pumpkin 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.

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