Don’t be fooled by the pumpkin, these muffins aren’t savoury. They are deceptively sweet and a great snack for family and friends. The mix of spices make them really special. Plus they’re gluten free and if you use coconut oil – lactose free. Rejoice!
Tested on kids and adults, the 12 muffins we made in this photo were devoured within 30 mins of coming out of the oven. The kids were even trying to eat the muffin encrusted patty paper!
- Prep time: 15 mins (you may need to prepare your pumpkin which can add an extra 30-45 mins)
- Tray: 12 patty muffin tin
- Difficulty: easy – medium
- Oven temp: 180°C (175°C fan forced)
Ingredients
6 medium sized eggs
125g (1/2 cup) melted coconut oil (or butter)
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract
1/2 cup pumpkin purée (we used a Kent pumpkin)
1/2 cup coconut flour
1/2 teaspoon of baking powder
1 1/2 teaspoons of ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamon
1/4 teaspoon of sea salt
Who doesn’t love a good fudge recipe? This one is really special because its Paleo, gluten free, lactose free and, of course, it’s fructose free!
TheSugarBreakup.com 