Pumpkin Spice Latte Muffins (grain free)
Oh my gosh, these pumpkin spice latte muffins started out as an experiment. I had some pumpkin purée leftover from making pumpkin spice lattes and wanted to make muffins. As I was starting I though, I wonder if coffee would be good in the muffins. We have a fancy coffee maker so I quickly brewed about 3 ounces of coffee and added it to the wet ingredients and mixed.
I've made pumpkin spice muffins in the past but never thought to add coffee. I can say these came out great! Even my picky toddler ate a whole muffin. I was surprised too because usually he will have a bite of breads and muffins and thats it. With these pumpkin spice latte muffins, he quickly ate the whole thing! Success!
I think if he keeps that up, I may have to add green stuff to it since he won't eat veggies on their own. I never thought I would have to be so crafty being a mom but it's true that toddlers are super picky. I may even have to do this with my 11 year old step-daughter who doesn't eat many veggies either. haha
These pumpkin spice latte muffins will go quick, so you may have to make two batches. They have a springy texture and are full of flavor. They are sweetened with maple syrup so are paleo friendly and won't spike blood sugar. The best thing about these muffins are that they aren't too sweet or too big so eating them for a snack can also help satisfy your snacking hunger.
1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/3 cup pure maple syrup
1 tsp Vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardimom
1/4 tsp nutmeg
1/4 tsp ground clove
1/4 tsp finely ground sea salt
1/2 tsp Baking soda
1/2 cup coconut flour
3/4 cup arrowroot starch/flour
Servings: 12 muffins
Preheat oven to 350 degrees F and line a muffin tin with baking cups and set aside.
Mix all wet ingredients in a food processor (or a bowl whisking until well incorporated)
Add in all spices, sea salt, baking soda, coconut flour and arrowroot starch/flour into wet ingredients and process or mix until just incorporated.
Pour into prepared muffin tin, making each muffin cup filled about 1/2 to 2/3 full. Bake for 22 minutes or until an inserted toothpick comes out clean.
Pumpkin train is goings full speed ahead this month. These pumpkin spice latte muffins are on the route! Hop on and try them for your next grab and go breakfast or snack.