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5
from 1 vote
SuperFood Pumpkin Cacao Muffins
Course:
Baked Good
Cuisine:
American
Servings:
12
Calories:
125
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
Wet
1
cup
of pumpkin puree
2
large eggs
1/2
cup
of plain Greek yogurt
1/4
cup
of maple syrup
1
teaspoon
of vanilla extract
1
cup
of brown rice flour
Dry
2
tablespoons
of coconut flour
1
tablespoon
of arrowroot powder
2
teaspoons
of pumpkin pie spice
1/2
teaspoon
of baking soda
1/2
teaspoon
of baking powder
1/2
teaspoon
of salt
1/2
cup
of raw cacao nibs
Instructions
Prepare a 12 cup muffin tin with muffin liners that have been lightly greased with a bit of coconut oil
In a blender or food processor, combine all wet ingredients together. Blend until smooth and well combined.
In a large bowl whisk together all dry ingredients except cacao nibs.
Add wet ingredients to dry ingredients. Stir with a wooden spoon until well combined.
Stir cacao nibs into batter
Fill muffin cups 3/4 full
Bake at 350 for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow to cool fully before enjoying.
Serve with pumpkin butter, or homemade jam
Nutrition
Calories:
125
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
27
mg
|
Sodium:
161
mg
|
Potassium:
133
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
3215
IU
|
Vitamin C:
0.9
mg
|
Calcium:
37
mg
|
Iron:
0.8
mg