Ingredients
The following ingredients have 12 Servings
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 tbsp pumpkin pie spice ((mine was an oversized tablespoon))
- 1 tbsp cinnamon ((also an oversized tablespoon))
- 4 eggs
- 1/2 cup pure maple syrup
- 1 tsp vanilla
- 2 tbsp butter or ghee ((or coconut oil for dairy free))
- 1 cup pumpkin puree
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- raisins
- enjoy life chocolate chips ((we use these because they have no soy, dairy or nuts - allergen free))
- diced apples
Instruction
- Preheat your oven to 350 degrees.
- Line a muffin pan with silicone or parchment liners.
- Place all of the dry ingredients in a small mixing bowl and whisk together. Set aside.
- Place all of the wet ingredients in a medium sized mixing bowl and whisk together until smooth.
- Add the dry ingredients to the wet ingredients and continue whisking until a batter forms.
- Next, add the baking soda and apple cider vinegar and mix. It will fizz up and help your muffins to rise while they're baking.
- Now, you can stop here and scoop the batter into the muffin pan or fold your toppings into the batter. If you want to do multiple toppings like I did, put the batter into the muffin liners first.
- Then, add your toppings right into each muffin - the raisins, enjoy life chocolate chips and diced apples, or whatever else you think of.
- Use a toothpick to stir the toppings into the batter of each individual muffin.
- Place the muffins in the oven and bake for about 20 minutes, until the tops and edges start to brown. A toothpick will come out clean when they are done.
- Remove from the oven and let the muffins cool for a few. Then transfer them to a cooling rack to cool all the way.
- Enjoy!
