Ketogenic Pumpkin Spice Muffins

Delicious, Nutritious, Gluten-Free, High-Fiber and Ketogenic, Moist, Warmly-Spiced, and Satisfying. All of it!

These muffins are a good source of fiber with non-refined sugar. Use the Ketogenic Coconut baking mix for a nut-free version.

¼ cup (60g) coconut oil (or substitute veg oil)

⅔ cup (150ML) planted-based milk

1 cup (225 g) pumpkin puree

1 TBLS apple cider vinegar

8 TBLS maple syrup or any sweetener

1 tsp vanilla extract

Pinch of salt

2 ½ cups (300 g) Ketogenic Almond or Coconut Baking Mix

1TBLS baking powder

¼ tsp of baking soda

2 tsp pumpkin pie spice (nutmeg, cloves, cinnamon, ginger)

Pumpkin seeds or chopped nuts to decorate

1. Preheat oven to 350 degrees F 9(180 C)
2. Put liners in the muffin tin
3. Melt coconut oil in a saucepan or microwave until just warmed.
4. Add the milk, pumpkin puree, vinegar, maple syrup, vanilla, and salt.
5. Stir together
6. Sift in the flour, baking powder, baking soda, and spices into the mixture
7. Mix well, adding a touch more milk if it looks too dry
8. Divide the muffin mix between lined muffin tin
9. Decorate with the seeds
10. Bake in the oven for 15-20 minutes, until a toothpick comes out clean
11. Cool before serving

Cover well before storing in the refrigerator or freezer. You can reheat them in the oven for a freshly baked experience.