Fantastic Pumpkin Muffins

This is one of the most delicious muffin recipes I’ve ever tried. When I get ALL my kids to love a recipe, I know it’s a keeper. Even more impressive is the nutrient value your kid will get from this treat. Pumpkins have iron and folate that support the development of the brain and nervous system So enjoy these muffins guilt-free!

INGREDIENTS:

Dry Ingredients

• 1 ½ cups gluten-free 1:1 flour
• ¼ cup almond flour
• 1 cup organic cane sugar
• ½ cup coconut sugar
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon (preferably Ceylon)
• ½ teaspoon pumpkin spice- optional
• Pinch of salt

Wet Ingredients

• 1 15-ounce can pure pumpkin puree
• 2 eggs
• ⅓ cup avocado oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon juice

Optional

• 1 cup mini chocolate chips 

DIRECTIONS

• Preheat the oven to 350
• In a large bowl mix dry ingredients together
• In another bowl, whisk the wet ingredients together
• Add wet ingredients to the dry ingredients and mix just until combined- do not overmix
• Add mini chocolate chips, if you want
• Alternatively, combine all crumb ingredients in a bowl and mix until you have reached a crumb consistency
• Put into prepared muffin tray pan
• Bake for 25- 30 minutes