Pumpkin Spice Almond Flour Muffins
I live for Fall and for Pumpkin Spice anything!
So….I experimented with my Almond Flour Blueberry Muffin recipe to make into something AMAZING!
Ingredients
2.5 cups blanched almond flour
1/2 cup Swerve Sweeteners
1.5 tsp baking powder
1/2 tsp Himalayan sea salt
1 tsp pumpkin pie spice
1 packet Pumpkin Spice Shakeology
1/3 cup melted coconut oil
1/3 cup unsweetened almond or coconut milk
3 eggs, beaten
1/2 tsp vanilla extract
1/2 cup canned pumpkin
Instructions
- Preheat the oven to 350 degrees. Line muffin pans with silicone liners or paper. I spray them with a little baking spray to prevent sticking.
- Mix dry ingredients together and wet ingredients together separately.
- Spoon evening into the 12 muffin tins
- Bake at 350 for 20-25 minutes or until the top of muffins are brown and bounce back a little when you touch them.
- Store in airtight container for up to 5 days…. but they won’t last that long !
This is a versatile recipe. We added dark chocolate chips to it too!