Morning Spice Muffins with Pumpkin and Apples
If you love the smells and tastes of fall, these muffins bring all of those wonderful flavors and warm scents together into one easy and wonderful recipe. Easy to make and great to serve warm or freeze for another day, these will be on your “favorite” list in no time! I make this recipe with gluten free flour but you can easily swap and use all-purpose flour if you like.
2 large eggs
1 cup pumpkin pie puree
2/3 cup coconut oil
1 1/4 teaspoon vanilla extract
1 1/3 cup Gluten Free Mama’s Coconut Blend Flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/3 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups diced apples (peeled and cut into small chunks/dices)
1/3 cup shredded coconut
In a large bowl whisk together the eggs, oil (melted works best) pumpkin puree and vanilla. Add in the dry ingredients and mix thoroughly. Gently fold in the apple chunks and coconut.
Preheat oven to 350°F and spray non-stick cooking spray in muffin tins. Fill muffin tins 2/3 full and bake 25 – 30 minutes or until a toothpick inserted in the center comes out clean/slightly wet – these muffins will tend to be moister than most muffins with the apple pieces so it is okay to have them slightly wet when pulling them out of the oven.