Instructions
Preheat the oven to 350° and line or oil a muffin tin. This recipe really makes 7 muffins.
In a large mixing bowl, add the pumpkin puree, yogurt, coconut sugar, molasses, egg, and vanilla. Whisk to combine.
In a smaller bowl, add the remaining ingredients. Mix until well combined.
Add the wet and dry ingredients together and mix well until you have a thick batter.
Divide the batter between 7 muffin papers or greased pan. Fill them so you have a risen muffin top. Bake for 22 minutes (test with a cake tester).
Enjoy!!
Ingredients
1/2 cup Pureed Pumpkin
1/2 cup Unsweetened Coconut Yogurt (or any unsweetened non-dairy yogurt)
1/4 cup Coconut Sugar
3 Tbsp Blackstrap Molasses
1 Egg
1 tsp Vanilla
1 cup Oat Flour
3/4 cup Almond Flour
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Pumpkin Pie Spice
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Instructions
Preheat the oven to 350° and line or oil a muffin tin. This recipe really makes 7 muffins.
In a large mixing bowl, add the pumpkin puree, yogurt, coconut sugar, molasses, egg, and vanilla. Whisk to combine.
In a smaller bowl, add the remaining ingredients. Mix until well combined.
Add the wet and dry ingredients together and mix well until you have a thick batter.
Divide the batter between 7 muffin papers or greased pan. Fill them so you have a risen muffin top. Bake for 22 minutes (test with a cake tester).
Enjoy!!
