Serves: 10 Prep: 5 minutes Cook: 30 minutes

Ingredients

1 cup almond meal
¼ cup buckwheat flour
⅓ cup coconut sugar
2 scoops Noway Unflavoured
3 tsp pumpkin spice
1 tsp baking powder
Pinch of salt
2 eggs
¼ cup almond milk
½ cup pumpkin puree, (tin or steam fresh pumpkin)
1 tsp vanilla extract

Coconut Cream Icing:
½ cup thickened coconut cream
2 tbs maple syrup
1.5 tsp vanilla extract

 

Method

1. Preheat oven to 180C. Line/grease 12 hole muffin tin.
2. In a large bowl combine almond meal, buckwheat flour, coconut sugar, Noway, pumpkin spice, baking powder and salt.
3. In a seperate bowl whisk eggs and almond milk together, add vanilla extract and pumpkin puree and combine well.
4. Pour wet ingredients into dry mixture and stir well to combine.
5. Scoop ¼ cup of mixture into each muffin hole.
6. Bake for approximately 25 minutes or until golden and cooked through.
7. For icing, place thickened coconut cream, maple syrup and vanilla extract in a bowl and whisk together with an electric mixer.
8. Allow to rest in tin for 5 minutes, then transfer to a wire rack to cool.
9. Once cool, top with an even amount of coconut icing on each muffin and sprinkle with extra pumpkin spice.

Most importantly... Enjoy! 

 

Looking for more pumpkin spice ideas? We have another great recipe right here to try

https://au.atpscience.com/blogs/recipes/pumpkin-spice-breakfast-cookies