Pumpkin Spice Muffins
1 cup gluten free flour*
3/4 cup oat flour**
1/2 cup Truvia
1/2 cup coconut sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking binder***
1 TBS. pumpkin spice
1 can pumpkin puree
1/2 cup melted coconut oil
1 tsp. vanilla
Preheat the oven to 375. Prepare muffin pan with liners.
Mix together in a medium bowl, all the dry ingredients:
Flours, truvia, coconut sugar, baking soda, salt and baking binder.
Then in a large bowl (or Kitchen Aid) mix wet ingredients together:
Eggs, pumpkin, coconut oil, and vanilla
Slowly add in dry ingredient mixture. Turn on electric mixer on medium for 1 minute or until combined.
Use a 1/4 measuring cup or an ice cream scoop to divide into muffin liners.
Bake at 375 degrees for 20 minutes.
Allow to cool on a rack for 10 minutes before removing from the pan.
Pro tip: add a little whipped cream on top and it’s a healthywish cupcake!