Ingredients

The following ingredients have 15 Servings
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie)
  • 3 large eggs
  • 1/2 cup unsweetened apple sauce ((or you can substitute it for 1/3 cup oil such as coconut oil or avocado oil))
  • 1 cup coconut sugar (or Xylitol or Monk fruit sugar)
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 cup pecans (chopped, optional for topping)

Instruction

  • Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.
  • In a blender add the pumpkin, eggs, apple sauce, and vanilla. Blend to combine. In a large bowl mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center and add the wet ingredients to the dry ingredients. Mix well to combine.
  • Scoop to fill the muffin tin until full. Add nuts to the top if you'd like (optional). Bake for 24-28 minutes or until slightly starting to brown on top and set in the center when a toothpick comes out clean.
  • Store in an airtight container and consume within 2-3 days.