Let's Bake: Pumpkin Pie Muffins

Holidays can be difficult. You want to enjoy all of the things that you've grown to look forward to when the season rolls around, but you also want to stick by your goals and get the results you've been working hard for.

Having delicious snacks on hand, and recipes for "dishes to pass" at holiday parties that work within your diet goals, can be the perfect compromise between satisfied and overstuffed.

For the month of November, Norton Fitness is going to be spotlighting some different healthy ideas to either have at home when a craving attacks, or perfect foods to bring to work parties or gatherings with family and friends (and they won't know the difference!).

This week's recipe is Pumpkin Pie Muffins. These can either be made into mini muffins, regular muffins, or even into a loaf if you'd prefer. They are gluten free, lactose free, and refined sugar free. Plus, they're actually really tasty and easy to make!

Ingredients:

    ✴ 1/2 cup coconut flour

    ✴ 2 tsp pumpkin pie spice

    ✴ 1 tsp cinnamon 

    ✴ 1/2 tsp baking powder 

    ✴ 3/4 cup pumpkin purée 

    ✴ 3/4 cup coconut oil, melted

    ✴ 6  eggs

    ✴ 2 tsp vanilla 

    ✴ 1/4  honey 

Method: 

•  Preheat over to 400*F
•  Mix all dry ingredients together 
•  In separate bowl, mix wet ingredients 
•  Slowly add dry ingredients to the wet mixture 
•  Spray muffin tray with coconut oil spray or use baking cups
•  Divide the batter between the muffin tins
•  Bake for 18-20 minutes or until done

(For mini muffins or loaf pan, cooking times will vary. Muffins are done when fork inserted in middle comes out clean)

See you back here next week for some more "healthed up" Holiday favorites!