While I may be sick of pumpkin pie, I’m definitely not sick of pumpkin yet! I whipped up some pumpkin spice muffins with the leftover pumpkin purée to make the perfect snack for this week!
2 cups of pure pumpkin
3/4 cup almond flour
1/2 cup coconut flour
1 tablespoon pumpkin pie seasoning
Dash of cinnamon to taste
1 teaspoon of baking powder & soda
1/4 cup egg whites
1/4 cup pure maple syrup
1 tbsp vanilla extract
Mix together the dry ingredients and then add in the pumpkin & egg whites. Bake in the oven at 350 for 15-20 minutes.
Once the muffins have cooled down, add some coconut whip cream 🎃
You could also add some nuts, chocolate chips, cream cheese, etc to these muffins!