Pumpkin Muffins – Fall Yumminess!!!

Muffins5I know this weather does NOT feel like fall BUT we can still embrace the fall flavors!!!  Charly and I whipped these up for her class as she had snack duty today.  I was excited because the recipe has 6 eggs which means they have a fair amount of protein.  Let me know what you think!!!  They should freeze well.

2/3 cup organic canned pumpkin (you can bake a pumpkin and use the flesh but canned is quicker)
2/3 cup organic raw honey
1/2 cup avocado oil
6 eggs
2 tsp organic vanilla
3 tsp organic pumpkin pie spice
3/4 cup brown rice flour (use more if your batter is too liquidy)
1 tsp baking soda
1 tsp baking powder
1/8 cup DF chocolate chips (optional)
Pink of sea salt
This recipe makes 16 muffins

1.  Preheat oven to 350
2.  Mix together the pumpkin puree, honey, oil, eggs & vanilla
3.  Add in the flour, pumpkin pie spice, baking soda, baking powder & salt
4.  Mix well
5.  Add in chocolate chips & mix
6.  Use muffin liners or use coconut oil to wax a muffin tin.  Fill them almost full
7.  Bake for 25 min or until a toothpick inserted in the middle comes out clean

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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