November 17, 2018

Pumpkin Spice Donut Muffins

Name: Pumpkin Pie Spice Donut Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 3/4 cup Almond Meal Flour; 1/2 cup Coconut Flour; 4 tsp Pumpkin Pie Spice; 1-1/4 tsp Baking Soda; 1/4 tsp Salt; 4 Large Eggs; 7 tbsp Grass Fed Butter (or coconut Oil); 2 tbsp Organic Brown Sugar (or palm sugar); 1/2 cup Canned Pumpkin; 2 tsp Vanilla Extract; 1/4 cup Brown Sugar (or palm sugar); 1-1/4 tsp cinnamon

After spending 36 hours awake in an airport because of weather delays, I am having a really hard time putting together coherent sentences, but I am really trying to get this recipe put out there for all of you in time for Thanksgiving meal planning!

Thanksgiving for me means I get to have all of my family under my roof for the week! I always try to have easy to grab breakfast and snacks out where everyone can just grab things when they get up or are hungry throughout the day. One thing I always have on hand is muffins. They can serve as breakfast or a snack or even dessert!

These Pumpkin Spice Donut Muffins are inspired by the Cinnamon and sugar coated donuts that are everywhere this season. They are easier than donuts because you can make them in a muffins pan versus have to have a special donut pan. Also, they are baked and not fried so they are a healthier version as well.

If you want to make them like donut holes, you can make them in a mini muffin pan!

I have a couple of options for sweetener in the recipe. For my sweet tooth husband I made these with organic brown sugar instead of palm sugar since it makes them sweeter. You can also substitute Honey for the Maple syrup if you don’t have it on hand.

Pumpkin Pie Spice Donut Muffins

This much healthier version of the Pumpkin Pie Spice Donut is still rolled in sugar and cinnamon.

Course Breakfast, Dessert, Snack

Keyword gluten free muffins

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 12 people

Ingredients

For the Muffins

3/4 cup Almond Meal Flour
1/2 cup Coconut Flour
4 tsp Pumpkin Pie Spice
1-1/4 tsp Baking Soda
1/4 tsp Salt
4 Large Eggs
7 tbsp Grass Fed Butter (or coconut Oil)
2 tbsp Organic Brown Sugar (or palm sugar)
1/2 cup Canned Pumpkin
2 tsp Vanilla Extract

For the Topping

1/4 cup Brown Sugar (or palm sugar)
1-1/4 tsp cinnamon

Instructions

Preheat oven to 350 degrees. Line muffin pan with muffin liners.
Combine all dry ingredients (Almond flour through salt) in a large bowl and whisk together.
Combine remaining muffin ingredients in a medium bowl and stir to combine. Add to dry ingredients in the large bowl and mix together until combined.
Spoon batter in the muffin pan evenly.
Bake for 15-17 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove muffins from pan to a wire rack to let cool completely (about an hour).
Combine the topping ingredients in a small bowl. Remove the muffin liners and roll each muffin in the cinnamon and sugar until completely coated. (Keep in mind the topping will eventually absorb into the muffins, so only roll those you will be eating right away.) Store in an air tight container in the refrigerator for up to a week or serve immediately.