- 1 cup almond flour
- 2/3 cup oat flour (blended oats)
- 1 tsp baking powder
- 1/8 tsp Himalayan sea salt
- 1 tsp pumpkin pie spice
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
- First, preheat oven to 350 degrees F.
- Line a 12 cup muffin pan with muffin cup liners and set aside.
- Now in a mixing bowl, add all dry ingredients and whisk to combine.
- In a larger mixing bowl, add all wet ingredients (EXCEPT coconut oil) and whisk to combine.
- Now, slowly fold dry ingredients into wet ingredients.
- Then, slowly pour coconut oil into the batter and whisk to incorporate.
- Spoon equal portions of batter into the muffin cups.
- 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.
- Transfer to the oven and bake for 30-35 minutes until muffins are cooked through.
- Allow muffins to cook for a few minutes and ENJOY!
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.