Pumpkin Muffins

You want to know what the best feeling is? Finally baking that special treat you've been craving and haven't had the time to. LIFE, it can get quite busy, can't it? Making it hard sometimes to take a time to do what we really enjoy. Lately for me, life has been GO GO GO. I've either physically been at school, work, volunteering, or thinking about 1 of the 3. I have had just enough time to stop at the grocery store to pick up some goodies to get me through the week, maybe enough time to prepare some food to make my life easier, but NO time to bake yummy treats like this just because I want to! That is.... until now. I finally had a day off, and I knew exactly how I wanted to spend it... BAKING! So I hopped on pinterest and searched for recipes for pumpkin muffins that were made up of the ingredients I had on hand. Lucky enough I found one! It was actually a recipe for pumpkin cookies, but I thought lets turn them into muffins, and add some extra goodness to them! So, this recipe is adapted from a fellow blogger "Lexi's Clean Kitchen" and her chocolate chip pumpkin cookies! (Thanks Lexi :) ) I hope you give these muffins a try. They are quite delicious! 

 

Pumpkin Muffins 

Makes 6 muffins

Ingredients

• 1 cup blanched almond flour

• 1 tablespoon coconut flour

• 1 egg

• 1 tbsp coconut oil (or grass-fed butter)

• 1/4 cup pumpkin puree

• 3 tablespoons raw honey or maple syrup

• 1/2 teaspoon vanilla extract

• 1/8 tsp fine sea salt

• 1/4 tsp baking soda

• 1 teaspoon pumpkin spice, more to taste OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves.

• Barleans digestive blend OR 1 tbsp chia seeds and 1 tbsp flaxseed meal

• Optional: 1/4 cup or more chocolate chips

• Optional: 1/4 to 1/3 cup chopped walnuts

• Optional: Additional pumpkin pie spice

• Optional: 4 scoops collagen Powder (I used Further Food use my code FARETONED for 5% off your order) 

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl sift together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt as well as digestive blend, or chia and flax seed meal AND collagen powder.
3. Add in pumpkin puree, egg, honey, oil, and vanilla. Mix to combine. Fold in chocolate chips and walnuts if adding.
4. Spray muffin tin with oil of choice and fill each cup 3/4 full with batter.
5. Bake for about 15 minutes, or until cooked through to your desired consistency (when toothpick comes out clean)
6. Let cool and serve. OR store in fridge for up to a week. Freezer for up to a month. 

If you give this recipe a try I’d love to see! Take a picture tag @Fare_Toned and use the hashtag #faretoned on Instagram!