Pumpkin Muffins

Took my Golden Milk Banana Muffins and turned them pumpkin! Because, 'tis the season to be basic. :D

Watch how to make them! 

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Pumpkin Muffins

Servings: 10 muffins

2 eggs
3/4 cup of unsweetened sunflower seed butter
1/2 cup of pumpkin puree
3 TBSP of softened coconut oil
1 tsp of vanilla extract
3 TBSP of maple syrup (feel free to add more if you like them sweeter)
1.5 tsp of pumpkin pie spice
1/4 tsp of sea salt
2 tsp of baking powder
1/2 cup of arrowroot powder
2 scoops of Further Food Collagen Peptides*

*Use code BASOUSA10 for 10% off! This is optional but since this is a gluten free recipe, the protein helps give the fluffy texture. 

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Preheat oven to 350 & place liners in (or grease) muffin tin.

In a large bowl combine all ingredients up to baking powder & mix well. Fold in arrowroot powder & collagen peptides until batter forms. Scoop 3 TBSP of batter into each tin (you should get 10 muffins). Optional to add a sprinkle of granola or nuts on top for some crunch. 

Bake for 16-18 minutes until golden brown & knife comes out clean. Let cool in pan for 10 minutes then transfer to cooling rack to finish.

Once completely cool, wrap in plastic wrap (individually) & store in the freezer. Gluten free items dry out quickly in the fridge so storing them in the freezer & reheating to eat will keep them fresh!

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Make them waffles! Prepare batter same way but cook in waffle iron. Recipe will make about 4 large waffles.