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CASHEW BUTTER SWIRL PUMPKIN MUFFINS

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4

Ingredients

DRY INGREDIENTS:

WET INGREDIENTS: (all at room temperature)

  • 2 free-range organic eggs
  • 1 cup pumpkin purée
  • 1/4 cup grade A maple syrup
  • 1/3 cup almond milk
  • 1/4 tsp pure almond extract
  • 1/3 cup melted coconut oil

TOPPING:


Instructions

  1. First, preheat oven to 350 degrees F.
  2. Line a 12 cup muffin pan with muffin cup liners and set aside.
  3. Now in a mixing bowl, add all dry ingredients and whisk to combine.
  4. In a larger mixing bowl, add all wet ingredients (EXCEPT coconut oil) and whisk to combine.
  5. Now, slowly fold dry ingredients into wet ingredients.
  6. Then, slowly pour coconut oil into the batter and whisk to incorporate.
  7. Spoon equal portions of batter into the muffin cups.
  8. Now, spoon an even amount of cashew butter into each muffin cup. Using a toothpick, swirl the cashew butter into the batter and top with a sprinkle of hemp seeds.
  9. Transfer to the oven and bake for 30-35 minutes until muffins are cooked through.
  10. Allow muffins to cook for a few minutes and ENJOY!

Notes

Leftovers are perfect for freezing. Just put them in a freezer friendly ziplock bag or container and store in the freezer for easy meals and snacks.

You could use coconut flour instead of oat flour. Try using only 1/4 cup of coconut flour and increasing the amount of pumpkin and maybe 3 eggs. I haven’t tried it yet, but if you want to experiment, increasing the wet ingredients would be a good idea. Coconut flour will suck up more liquid.