Pumpkin Spiced Muffins with Coconut Yoghurt


1 Cup of Pumpkin Puree
4 Tablespoons of Almond Meal
4 Tablespoons of Coconut Flour
4 Organic Free Range Eggs
1 Tablespoons Chia Seeds
2 teaspoons ground Cinnamon
1 teaspoon Mixed Spice
1 teaspoon Gluten Free Baking Powder
½ teaspoon Vanilla Powder
¼ teaspoon Himalayan Sea Salt
Optional: 1 Tablespoon of Sweetener of choice.

To Serve
Our Natural Coconut Yoghurt (we think our Raspberry Chia Coconut Yoghurt would be delicious too)
Stewed Berries or home made Chia Jam


Preheat the oven to 180 degrees celsius fan bake.
In a large bowl or food processor combine all the ingredients and stir or blend until a smooth batter consistency is formed. Grease muffin moulds generously with coconut oil. Fill each muffin mould to the top with the mixture and bake for 25-30 minutes or until a skewer comes out clean. Allow to cool before removing from moulds. Once the muffins are cooled serve with generous lashings of coconut yoghurt, berries and anything else you like (a drizzle of nut butter is delicious too).
Keep stored in the fridge in an airtight container (makes 6-8 muffins).  

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