Pumpkin Spice Muffins
1 - 15oz can organic pumpkin puree (canned or fresh)
1/2 cup unsweetened almond butter
1/4 cup grass-fed butter (Kerry Gold), softened
1 tsp vanilla (alcohol-free)
1/2 cup coconut flour
3/4 cup Swerve or xylitol
1 Tbsp. Pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp baking soda
1/8 tsp Himalayan (pink) sea salt
OPTIONAL: Add nuts or Lily's Chocolate Chips
Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined.
Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear!
These are 100% safe for a Candida Detox!!!
9/22/2019 01:51:00 pm
These muffins are delicious. My three young daughters loved them as well, even without the chocolate chips. Thank you for such a satisfying recipe.
10/20/2019 01:22:57 pm
I recently did the 21 day sugar fast with Dr. Jana and Rev Well. I tried these muffins, and they tasted so great! They felt like a little treat on the fast. The only thing is Swerve and other sugar alcohols make me very bloated. I love this recipe, but I'm wondering if there is something I can sub for the Swerve. Thanks!
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ALL Recipes are GLUTEN FREE