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Give these Pumpkin Spice Latte Muffins a try!
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Ingredients:
* 3 eggs.
* 2/3 cup pumpkin puree.
* 1/4 cup smooth nut butter.
* 1/4 cup dairy-free milk.
* 2/3 cup organic coconut sugar.
* 1 1/2 tsp pure vanilla extract.
* 2 cups blanched almond or oat flour.
* 1/4 cup tapioca flour or arrowroot.
* 3 Tbsp espresso powder or instant coffee.
* 1 Tbsp pumpkin pie spice.
* 1 tsp cinnamon.
* 1 tsp baking soda.
* 1/4 tsp sea salt.
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Latte Icing:
* 1/2 tsp espresso powder.
* 1 Tbsp coconut milk or other nondairy milk.
* 1/2 tsp pure vanilla extract.
* 1/3 cup organic powdered sugar or make your own powdered sugar*.
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Instructions:
1. Preheat oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
2. In a medium bowl, combine the flour, tapioca or arrowroot, espresso powder, spices, baking sofa and salt.
3. In a separate large bowl, using an electric mixer or whisk, blend together the eggs, pumpkin, nut butter, milk, coconut sugar and vanilla extract until very smooth.
4. Stir dry ingredients into the wet until fully combined. Spoon batter into parchment liners about 3/4 of the way up to make 12 muffins.
5. Bake for 22 minutes until risen, set in the center and a toothpick inserted in the center of one comes out clean.
6. Allow to cool in the pan about 10 mins, then remove to wire racks to cool completely.
7. While muffins cool, whisk together all icing ingredients until very smooth. Drizzle the latte icing before serving.
8. Store leftovers at room temp for the first 24 hours and in the refrigerator for up to 3 days. Muffins can also be frozen without the icing.
9. Enjoy!
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Make it a great day!
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Contact us for injury management, massage, or online health/coaching/training/nutrition plans.
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