Pumpkin Muffins

These muffins are ideal for fall. The house will be filled with delicious aroma and if you have kids, they will devour them! They make for a great healthy snack as they are high in fiber, dairy-free, gluten-free and have no refined sugar. I used tiger nut flour, which is a great source of dietary fiber and naturally gluten-free. The pumpkin purée is high in iron, which is a mineral that helps to prevent you from getting sick in the colder months. The turmeric used in this recipes boosts the immune system and it is one of the most potent anti-inflammatory spices on the market. This recipe is filled with good for you nutrients. Enjoy!

Pumpkin Muffins

Serves 12 

INGREDIENTS 

• 1 cup almond flour 
• 3/4 cup tiger nut flour
• 1 tsp baking soda 
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 tsp turmeric or 1 packet yourlixir turmeric
• 1 tsp vanilla extract
• 1/4 cup fiber gold syrup or honey
• 1/3 cup coconut oil, melted 
• 1 cup pumpkin purée 
• 1/4 cup coconut milk 
• 2 eggs, room temperature 

• cooking spray 

For The Glaze:

• 1/2 coconut butter
• 1/4 cup fiber gold syrup or honey 
• squeeze of lemon 

Optional:

• sprinkle superfood seeds on top

DIRECTIONS 

• STEP 1. In a large bowl, mix the almond flour, tiger nut flour, baking soda, nutmeg, cinnamon and turmeric. 
• STEP 2. In a separate bowl, combine all of the wet ingredients – vanilla extract, fiber syrup, coconut oil, pumpkin purée, coconut milk and eggs. Mix until well combined. 
• STEP 3. Add the dry ingredients to the wet. Mix well. 
• STEP 4. Preheat oven to 350 F or 180 C. 
• STEP 5. Lightly grease muffin tins with cooking spray. Pour the batter into the muffin tins evenly. 
• STEP 6. Bake muffins for 20 to 25 minutes. Allow the muffins to cool down for a few minutes before topping with glaze.
• STEP 7. Prepare the glaze by mixing the coconut butter, fiber syrup and a squeeze of lemon. Top the cooled muffins with the glaze and sprinkle some of your favorite superfood seeds on top. 

Tools for this recipe