As I’ve discovered that my body tends to do better with less gluten, it has sparked great creativity and reignited my love of baking. I hope this recipe fuels your body and enchants your taste buds with the flavors of fall!
Paleo/Grain-Free (Gluten-Free) Pumpkin Muffins:
3 large eggs
1 can of organic pumpkin purée
1/4 cup of honey
1 cup of all natural, organic, smooth peanut butter
4 tablespoons of coconut oil
1 teaspoon of baking soda
2 teaspoons of cinnamon
2 teaspoons of pumpkin pie spice
2 teaspoons of organic lemon juice
Preheat oven to 325 degrees.
Mix all ingredients in a large bowl.
Grease a cupcake tin with coconut oil.
Pour your batter into each cup, about 2/3 full.
Sprinkle with cinnamon on top.
Bake 20-25 minutes (until nice and firm and golden on top).
This recipe is healthy, high in protein, and simple! Enjoy 🙂