Pumpkin Spice Morning Muffins
Sweet, soft, and gluten free bakery style Pumpkin Spice Morning Muffins.
- 18 standard cupcake liners
- 2 tablespoon flaxseed, ground
- 6 tablespoon water
- 1 3/4 cup flour, gluten free
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger, ground
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar
- 1 cup pumpkin, canned
- 3/4 cup chocolate chips, dark
- 2 cup Greek yogurt, vanilla
- 2 medium nectarine
Preheat oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.
Whisk together the flax and water; allow to thicken.
Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.
Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.
Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.
Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.
Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.
Calories: 195kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 147mg | Fiber: 3g | Sugar: 17g