Basic B Paleo Pumpkin Spice Muffin
‘Tis the season for all things pumpkin. Unfortunately, ‘tis also the season of over-indulgence. So give this recipe a try if you’re craving something sweet and pumpkin-spicy but your body needs something nourishing! These muffins are a pumpkin version of my most addicting chocolate paleo muffins (which you can find the recipe for here). They are paleo, low in sugar, refined sugar-free, grain-free, dairy-free, and super filling.
1 can organic pumpkin puree (not pumpkin pie filling!)
1500 g jar cashew butter
¼ cup maple syrup
1 t vanilla extract
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp sea salt
1 ½ tbsp pumpkin pie spice (we love the “Silk Road Spice Merchant” brand)
Coconut or avocado oil
Preheat your oven to 350 degrees Fahrenheit.
In a food processor, blend the pumpkin puree and cashew butter until consistent.
Add the rest of the ingredients and blend until consistent, scraping down the sides as necessary.
Grease your muffin tin with coconut or avocado oil and scoop heaping tablespoon-sized scoops into your muffin tin. Batter should make 18 muffins.
Bake for 22-25 minutes and let cool before digging in.