I love the Fall!
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Now that it’s October, there’s a slight chill is in the air here in Austin and “chilly” sixty degree days mean a handful of things:
- Friday night lights and college football game days
- Crockpot Chili
- Northface jackets
- Better hair days
- And pumpkin season!
I LOVE PUMPKIN SEASON!
Pumpkin spice, pumpkin pancakes, pumpkin chili, pumpkin curry, and pumpkin muffins!
Wooooo hoooo!!!
If you love pumpkin too, you gotta whip up one of these bad boys!
Pumpkin Muffins
Ingredients
- 4 pasture raised eggs, whiked
- 1 ripe banana
- 2/3 cup organic pumpkin puree
- 3 tbsp. coconut oil
- 1/3 cup coconut flour
- 1 teaspoons baking soda
- ½ tsp. baking powder
- 2 tsp. pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp. vanilla extract
- ½ tsp. sea salt
- 1/3 cup dark chocolate chips or Enjoy Life Chocolate Chips
Directions:
- Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
- In a large bowl, mix the “wet ingredients” (eggs, banana, pumpkin, vanilla and oil) until smooth.
- Combine the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and sea salt;
- Add flour mixture slowly to pumpkin mixture and mix well.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean.
- Do not overbake. It makes all the difference between a good and a great muffin.
- Cool in pan 10 minutes before removing to a wire rack.
Makes 12 muffins.
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