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Pumpkin Sticky Bun Muffins

Servings: 8

Ingredients

  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/4 cup pumpkin puree or homemade
  • pinch of sea salt
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice*
  • Filling:2 tablespoons grass-fed butter
  • 1/4 cup coconut palm sugar
  • Glaze:1/2 cup organic powdered sugar
  • 1 tablespoon dairy-free milk of choice
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F
  • In a bowl, combine flour, baking soda, and sea salt
  • Add in eggs and pumpkin and mix well to combine
  • Mix in maple syrup and vanilla
  • Pour batter into muffin liners (I like these or these), fill fairly close to the top
  • Drop a teaspoon of the filling in the center of each muffin
  • Bake for 15-20 minutes or until a toothpick comes out clean
  • Whisk together glaze and drizzle over muffins before serving

Notes

  • Make your own HERE.

    • Nutrition

    Calories: 146kcal | Carbohydrates: 20.3g | Protein: 3g | Fat: 6.3g | Saturated Fat: 2.5g | Cholesterol: 69mg | Sodium: 250mg | Fiber: 0.7g | Sugar: 16.8g