anti-inflammatory turmeric

Mitts Off My Pumpkin Muffins

by Cate Ritter October 23, 2017

Try these easy vegan and highly-nutritional pumpkin muffins. Perfectly sweet with just a little spice.

Yields 6 muffins

Ingredients
½ cup cassava flour
½ cup Laird Superfood Original OR Turmeric Creamer
½ cup Laird Superfood Coconut Sugar
½ cup pumpkin purée
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
½ teaspoon baking soda
4 eggs, at room temperature

Instructions

Preheat the oven to 350 degrees.
In a large bowl, add all of the ingredients except the eggs. Whisk until combined.
In a separate medium bowl, beat the eggs with an electronic whisk for 30 seconds or by hand for about 1 minute.
Add the eggs to the large bowl and whisk until a smooth batter forms.
Line a muffin tray with 6 muffin liners for easy removal. Pour the muffin mixture evenly into the muffin liners.
Bake for about 25 minutes, until a toothpick inserted comes out clean.

Note: If you double this recipe, then increase the baking time to 30 minutes.

Recommended Ingredient: Otto’s Cassava Flour

Cassava flour is made from peeled yuca, a starchy root vegetable. This flour is an excellent grain-free, gluten-free, nut-free baking powder that works well as a direct substitute for wheat flour in recipes. Unlike most gluten-free flours, cassava flour results in exceptional texture and mild taste.

About the Author

Cate Ritter is a Functional Diagnostic Nutrition® Practitioner and Contributing Editor to Laird Superfood. Cate works with individuals and corporations helping them to look, feel and perform their best. For more info visit catesnutrition.com

Disclaimer

Cate Ritter, FDN-P is a non-licensed alternative health care practitioner. She is not a medical doctor. She does not diagnose, cure, or treat any illness or disease. The information provided is for educational purposes only and is not a replacement for your primary care physician.

For more info visit catesnutrition.com