These are tasty delicious treats! Finally, a gluten-free paleo baked good that doesn’t taste like sacrifice! In fact, these were eaten so quickly I didn’t get to take a picture.
1/4 cup tapioca flour
2 1/2 T coconut flour
1 t baking powder
1 t saking soda
1/4 tsp salt
2 rounded t pumpkin pie spice (or 1 t cinnamon, 1/2 t ground nutmeg, 1/2 t ground allspice)
1 c pumpkin puree
1 t vanilla extract
2 T honey
1 c chopped Mejool dates
2 T coconut sugar
1/2 T coconut oil
1 tsp pumpkin pie spice
2 T pepitas (optional)
Heat the oven to 350 degrees.
Mix the eggs, pumpkin, honey, and vanilla together well. Add the remaining dry ingredients except for the dates. Mix well. Add the dates and fold in. Let the mix sit 10-15 minutes so that the flours absorb the liquids.
Spoon the mix into a lined muffin tin (don’t just spray with cooking spray, these tend to stick). Fill each muffin cup about 3/4 of the way full.
Mix the coconut sugar, pumpkin pie spice and coconut oil together in a measuring cup or small bowl. Sprinkle a bit of the mix on top of each muffin.
Sprinkle a few pepitas on the muffins.
Bake for 20-22 minutes, until a toothpick comes out clean.
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