Paleo Pumpkin Spice Muffins

• 1-1/2 cup Almond Flour (150g)
• 2-1/2 Tablespoons Coconut Flour, Packed (19g)
• 1/2 Tablespoons Baking Powder
• 1/2 Tablespoons Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1/2 cups Canned Pumpkin
• 6 Tablespoons Maple Syrup
• 3 Tablespoons Cashew Butter
• 1 Large Egg, At Room Temperature

1. Spray a muffin with oil and heat your oven to 350u0b0F.
2. In a medium bowl, stir flours, baking powder, pumpkin pie spice, salt and soda.
3. In a separate large bowl, using an electric hand mixer, beat remaining ingredients until smooth and combined. Add dry ingredients into wet ingredients and stir until well-combined.
4. Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 full. Remember to fill the rest with water!
5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing. Devour!
6. Note: Please weigh your flour to ensure accurate results.

almond flour, coconut flour, baking powder, pumpkin pie spice, salt, baking soda, pumpkin, maple syrup, butter, egg

Taken from tastykitchen.com/recipes/breakfastbrunch/paleo-pumpkin-spice-muffins/ (may not work)