PALEO PPUMPKIN SPICE MUFFINS



Muffins

  • 2 cups almond flour

  • 1/4 cup coconut flour (Nutiva)

  • 1 tsp baking soda

  • 1 1/2 tsp pumpkin spice

  • 1/2 tsp salt

  • 1/4 cup coconut oil (Nutiva)

  • 1/2 cup organic canned pumpkin

  • 1/2 maple syrup

  • 1 tsp vanilla

  • 2 eggs

  • 1/2 cup chocolate chips (Lily’s sugar free chocolate chips)

  • 1/4 cup enhanced collagen (organika)

Frosting

  • 1 2/3 cups soaked cashews

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil

  • 1/3 cup water

  • 1 tsp vanilla

Directions

  • Muffins

  • Preheat over to 350.

  • Mix together all dry ingredients and break up clumps

  • Mix together all wet ingredients

  • Combine dry with wet ingredients and stir in chocolate chips

  • Cashew “buttercream” frosting

  • Blend all ingredients together in a high power blender for about 1 minute.

  • Transfer to a large bowl and freeze for 30 minutes.

  • Take frosting out of the freezer and whip with a whisk and freeze again for 10 minutes.

  • Repeat that step 4 times (important step as if it’s not cold enough it will not be fluffy and light)

  • Pipe buttercream frosting on cool cupcakes.

  • Bake for 20-25 minutes. Makes 10 muffins.


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