PALEO PPUMPKIN SPICE MUFFINS

Muffins

• 2 cups almond flour

• 1/4 cup coconut flour (Nutiva)

• 1 tsp baking soda

• 1 1/2 tsp pumpkin spice

• 1/2 tsp salt

• 1/4 cup coconut oil (Nutiva)

• 1/2 cup organic canned pumpkin

• 1/2 maple syrup

• 1 tsp vanilla

• 2 eggs

• 1/2 cup chocolate chips (Lily’s sugar free chocolate chips)

• 1/4 cup enhanced collagen (organika)

Frosting

• 1 2/3 cups soaked cashews

• 1/4 cup maple syrup

• 1/4 cup coconut oil

• 1/3 cup water

• 1 tsp vanilla

Directions

• Muffins

• Preheat over to 350.

• Mix together all dry ingredients and break up clumps

• Mix together all wet ingredients

• Combine dry with wet ingredients and stir in chocolate chips

• Cashew “buttercream” frosting

• Blend all ingredients together in a high power blender for about 1 minute.

• Transfer to a large bowl and freeze for 30 minutes.

• Take frosting out of the freezer and whip with a whisk and freeze again for 10 minutes.

• Repeat that step 4 times (important step as if it’s not cold enough it will not be fluffy and light)

• Pipe buttercream frosting on cool cupcakes.

• Bake for 20-25 minutes. Makes 10 muffins.