Ingredients

The following ingredients have 12 Servings
  • 1 cup of tapioca flour
  • 1 cup of almond meal flour
  • 1/2 cup of vanilla or plain protein flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt (Himalayan preferred)
  • 1 Tablespoon plus 1 teaspoon pumpkin-pie spice
  • 1 15- ounce can pumpkin (not pumpkin-pie mix)
  • 2 eggs
  • 1/2 cup of maple syrup
  • 5 oz. vanilla flavored non-fat Greek yogurt
  • Mini chocolate chip morsels (optional)

Instruction

  • Preheat the oven to 350 degrees F.
  • Spray and prepare a silicone muffin pan or line any muffin pan with baking cups and spray with cooking spray.
  • In a medium bowl mix together the pumpkin, vanilla Greek yogurt, maple syrup and eggs. Blend well. In a large bowl add pumpkin spice, salt, baking soda, tapioca flour, almond meal flour and protein powder. Add wet mixture into dry mixture and blend well.
  • Pour batter into the prepared muffin pan. After the muffin cups are filled, with two hands, lift the pan and tap down on the counter top to smooth out the top. Optional to add chocolate chips on top at this point. Bake 30 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and let cook for 10 minutes before removing to continue cooling completely.