I am a HUGE fan of pumpkin season. People make fun of me for it but I don’t care. I’m all about pumpkin everything. I wanted to make a pumpkin muffin recipe that’s a bit different than the usual, so I made these with hazelnut flour. I also used Youfreshnaturals Caramel Pumpkin Spice Coco-Nut Butter and let me say these came out even better than I was expecting. Absolutely delicious. I like to eat two of these for breakfast with my Pumpkin Spice Coffee.
Makes 15 muffins
Ingredients:
1 cup Caramel Pumpkin Spice Coco-Nut Butter
3 eggs, whisked
1/2 cup maple syrup
1/3 cup coconut oil, butter, or ghee, melted (I used coconut oil)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 cup hazelnut flour
1/3 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin spice
pinch of salt
pinch of cinnamon
Procedure:
1. Pre-heat oven to 350 degrees
2. Line muffin tin with muffin liners
3. Mix all dry ingredients together in a large mixing bowl, breaking up any chunks
4. Mix all wet ingredients, in a separate mixing bowl, using an electric mixer
5. Pour wet ingredients into dry and mix together well
6. Pour batter into muffin liners halfway (they will rise during baking)
7. Bake 15-20 minutes, until toothpick comes out clean
