Ingredients
- 1 1/2 cups almond flour (150 grams)
- 2 1/2 tablespoon coconut flour packed (19 grams)
- 1/2 tablespoon baking powder
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup canned pumpkin
- 6 tablespoons maple syrup
- 3 tablespoons cashew butter
- 1 large egg at room temperature
Instructions
- Spray a muffin tin with oil and preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt, and baking soda.
- In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
- Add the dry ingredients to the wet and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities about 2/3 of the way. Remember to fill the other cavities with water!
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.
- Enjoy!
