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These Pumpkin Spice Muffins are both grain-free and refined sugar free, so you can feel good about having them any time of day!

Ingredients

• 1/4 cup pumpkin seeds
• 1/4 cup shredded coconut
• 1 Tbs. coconut sugar
• 1 cup pumpkin puree
• 3 eggs
• 1/2 cup maple syrup
• 1/2 cup almond butter
• 1/3 cup avocado or coconut oil, warmed
• 1 tsp. vanilla extract
• 1 cup almond meal
• 1/4 cup coconut flour
• 2 tsp. pumpkin pie spice (or La Boite Reims)
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt

Directions

1. Preheat oven to 350 degrees and grease a 12-count muffin tin with coconut oil or line with parchment paper cups.
2. In blender, pulse together pumpkin seeds and shredded coconut until chopped. Transfer to a small bowl and mix in coconut sugar. Set aside.
3. Add pumpkin puree, eggs, maple syrup, almond butter, coconut oil, and vanilla extract to blender and blend until well combined.
4. Add dry ingredients to blender and pulse until well combined. Batter should be thick, but pourable.
5. Divide batter evenly among the 12 muffin cups. Sprinkle each with a scant 1 tablespoon of the topping mixture and gently press into batter. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
6. Let muffins sit for 10 minutes before removing them from the baking tin and transferring to wire rack to cool completely.

Makes 12 muffins. Recipe from Erin Parekh.