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Currently Trending At Sakara HQ: Your Go-To Pumpkin Spice Muffins Recipe

The pumpkin spice muffin to end all pumpkin spice muffins. These babies are gluten free, paleo, vegan, wholesome, healing... downright delicious. They're moist and plump - not your typical corner street, crumbly bakery muffin. Surprise + delight your co-workers, family members, and roommates with the multi-sensory autumn aroma that these muffins give off. We've been enjoying these muffins almost daily in the Sakara office - as breakfast, lunch, snack, second lunch, snack again... And hey, here's an idea, make a batch or two of these while hosting a pumpkin carving party. What a way to usher in Halloween...

pumpkinmuffinFOR THE MUFFINS, YOU'LL NEED:

1/4 cup almond mylk (or nut mylk of choice)

1/2 cup organic pumpkin puree

2 1/2 tsp vanilla

2 tbs flax meal

3 1/2 TBS coconut oil (melted)

1 TBS apple cider vinegar

1 cup almond flour

1 chia egg (aka 1 TBS chia seeds + 3 TBS water)

2 TBS  potato starch

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp xanthan gum

1/3 cup coconut sugar

1 1/2 tsp cinnamon

1/3 cup chopped pecans

*makes 10 muffins*

FOR TOPPINGS:

4 TBS coconut butter

2 TBS coconut sugar

2 1/4 TBS oat flour

pumpkin_muffin_sakara_life

HERE'S HOW TO BAKE:

Preheat your oven to 350 degrees

1) In a small bowl, combine 1 TBS chia seeds with 3 TBS water. Put in the fridge for about 5 mins (or until a gel is formed)

2) In a bowl, combine almond mylk, pumpkin puree, vanilla, coconut oil, and apple cider vinegar. Stir and mix completely (this will be your “wet bowl”)

3) In a separate bowl, combine almond flour, flax meal, potato starch, baking soda, baking powder, cinnamon, pumpkin pie spice, xanthan gum, coconut sugar and cinnamon. Stir and mix completely (this will be your “dry bowl”)

4) Pour "wet bowl" into "dry bowl" and add in chia egg // mix completely

5) Fold in chopped pecans

6) In a separate bowl, combine your chosen, delectable toppings. Using your hands, massage to form a crumbly paste

7) Coat your muffins tins with a thin layer of coconut oil, then spoon muffin batter into tins (fill about 1/2 way)

8) Sprinkle desired amount of toppings over the muffs

8) Bake for about  17 mins (a good trick is to stick a tooth pick into the middle of the muffin; if it comes out clean they’re ready... if not, bake for about 2 more mins)

DIG IN! 

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