Happy Halloween! I got back in the kitchen last night and baked up some muffins for my office this morning. All I can say is that within 30 minutes, these were GONE! For those non-gluten-free folks out there you won’t even miss all that gluten; not with the warming pumpkin spice, hint of espresso, and rivers of Nutella, make these this weekend!!
Pumpkin Spice Latte Muffins with Nutella
(Grain-free, almost dairy-free)
*Recipe adapted from Texanerin
1/2 cup coconut flour
3/4 cup almond flour
1 1/4 teaspoons baking soda
2 1/2 teaspoons cinnamon
2 teaspoons instant espresso powder (I used instant coffee)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 eggs
7 tablespoons coconut oil, melted
1/2 cup maple syrup
1/2 cup pumpkin puree
2 teaspoons vanilla
1/2 cup Nutella, (I used chocolate/almond spread from TJ’s, can make your own for DF version)
Preheat oven to 350 degrees F, line cupcake pan with paper liners. Mix together dry ingredients (coconut flour through salt) and use a whisk to break up any lumps in flours.
In a separate bowl combine wet ingredients (eggs through vanilla). Mix well, then combine wet ingredients into dry. Stir together until just combined.
Pour batter 3/4 full into muffin cups. Drop a teaspoon or so of Nutella on top and swirl with toothpick or knife.
Pop into the over and bake for 13-16 minutes (mine took a little bit closer to 20 but my oven doesn’t get very hot!).
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