It’s autumn, which means pumpkin-flavored everything. But instead of reaching for the artificial flavoring, opt for using the real thing. The plump orange winter squash is low in calories but nutrient dense, offering a healthy dose of beta carotene, fiber, potassium, and vitamin C. Plus, it’s delicious baked in these muffins, which boast plenty of warming spices to satisfy your every fall-induced flavor desire.

INGREDIENTS

½ cup coconut sugar
2-¼ cups almond flour
2 tablespoons arrowroot powder
2 tablespoons coconut flour
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
½ teaspoon baking soda
3 eggs
1 can pumpkin
½ cup maple syrup
1 teaspoon vanilla

64 g coconut sugar
290 g almond flour
2 tablespoons arrowroot powder
2 tablespoons coconut flour
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
½ teaspoon baking soda
3 eggs
1 can pumpkin
120 ml maple syrup
1 teaspoon vanilla

DIRECTIONS

In a medium-sized bowl, mix all the dry ingredients.
In a separate bowl, whisk together eggs, pumpkin, maple syrup, and vanilla.
Pour the wet mixture into the bowl with the dry ingredients and whisk together until all the ingredients are well incorporated.
Scoop evenly into a non-stick muffin pan.
Bake at 375 degrees Fahrenheit / 190 degrees Celsius for 20 minutes.