Pumpkin spice muffins are a great way to enjoy some of the warm seasonal flavors of fall. This chocolate-glazed version is perfect for something different when you’re tired of cream-cheese frosting. This recipe is also gluten and dairy free so you can share it with just about everyone. Recipe by @betterhealthmarket
- Serves: 6-12
- Time: 15 mins. prep, 20 mins. bake
Ingredients
- 2 large eggs room temperature
- 2 tablespoons pure pumpkin puree NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 2 tablespoons melted ghee OR butter if not paleo
- 1/4 cup granulated stevia sweetener (or 1/4 C maple syrup)
- 1 cup super-fine blanched almond flour
- 1/2 tablespoon coconut flour
- 3 scoops Great Lakes Collagen Peptides
- 1/4 teaspoon xanthan gum (or 1/4 tsp flax meal mixed with 1/2 tsp water)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 fine sea salt
For the Pumpkin Spice Coating:
- 1/4 cup granulated stevia sweetener or sugar
- 1 teaspoon pumpkin pie spice
- 1 1/2 tablespoons melted ghee or butter if not paleo
For the Chocolate Glaze:
- 2 ounces dark chocolate melted
- 1 teaspoon coconut oil melted
Directions
- In a large bowl, whisk together the eggs, almond milk, pumpkin puree, melted ghee, vanilla, stevia or maple syrup sweetener, until smooth and combined.
- In a separate medium bowl, combine the almond flour, coconut flour, xanthan gum (or flax meal with water), pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients & stir until just combined.
- Transfer batter evenly into a greased 12 cavity silicone muffin baking sheet, filling 3/4 full. (Or you can also use a 6-cavity silicone donut pan for regular-sized donuts.)
- Bake in preheated oven 350F for 20-24 minutes for regular-sized muffins or until golden brown.
