It doesn't get much more festive than these Paleo Pumpkin Spice Muffins. We have been reading up about the gut health benefits of Pumpkin Spice, which traditionally consists of cinnamon, ginger, nutmeg and cloves. Each spice has it's own benefits; cinnamon being great for gut healing, ginger for stimulating bowel movement, nutmeg being commonly used for constipation and bloating, and cloves being an antioxidant and anti-inflammatory.
We have substituted honey for Troo Spoonful of Fibre Inulin Syrup in this recipe so that it contains only a low amount of naturally occuring sugar and increases your daily fibre intake - which is recommended to be 30g per day!
- 1 cup coconut flour
- 1 cup unsweetened almond milk
- 5 eggs
- ⅓ cup Troo Spoonful of Fibre Inulin Syrup
- ¼ cup coconut oil
- ¼ cup canned pumpkin
- 1.5 tbsp pumpkin spice (or mix your own blend of cinnamon, ginger, nutmeg and cloves)
- 1 tbsp + 2 tsp vanilla extract
- tsp lemon juice
- ½ tsp baking soda
- Preheat the oven to 180 degrees and line a 12 cupcake tray with cases.
- Place all dry ingredients in one bowl. Stir and set aside.
- Place all wet ingredients and beat together.
- Add wet ingredients to dry ingredients and stir together.
- Pour batter into cupcake tray, filling a little more than ¾ way full.
- Place in the oven and bake for around 30 minutes or until the tops are golden brown.
- Remove from the oven and leave to cool. Then enjoy!