Double Pumpkin Muffins
If you can't beat em join em right? I feel like that statement fully applies to pumpkin spice everything. I mean, even if you want to resist... eventually we all succumb to the 'basic' fall flavor.
I fell hard this year. Give me all the pumpkin spice!!! Not in processed, sugary beverages, but in homemade lattes, smoothies, yogurts, kefir, etc...
With the cold weather setting in, I turned the oven on and got to creating these muffins that are seriously loaded with pumpkin.
+ 2 cups Gluten Free Baking Mix (I used THIS brand)
+ 1/2 cup Pumpkin Spice Yogurt (I used THIS kind)
+ 1/4 cup Mesquite Flour (Try THIS brand)
+ 2 tbsp Maple Syrup
+ 1 tsp Sea Salt
+ 1 tbsp Pumpkin Spice
+ 2 Eggs
+ 1/4 cup Coconut Oil, melted
+ 1 tsp Vanilla Extract
+ 1 Ripe Banana, mashed
+ 1/2 cup 100% canned Pumpkin Puree
+ Pumpkin Seeds ( I used THIS brand) for topping
+ 1 tbsp Raw Turbinado Sugar (optional topping)
Preheat oven to 350 & prepare a muffin pan.
Mix together the eggs, yogurt, pumpkin puree, maple, vanilla and banana until smooth. Add in the melted coconut oil, salt and pumpkin spice. While mixing, slowly add all dry ingredients until fully incorporated.
Add a large scoop to each muffin tin (mine made 11). Top with pumpkin seeds and turbinado.
Bake for 30-35 minutes. Let cool and enjoy!