Adapt Pumpkin Muffins

by Kate Portwood

Nothing says fall like a little pumpkin spice, and these beauties are full all things nice. Protein, adaptogens, warming spices and a little pumpkin, these muffins have no refined sugars, are gluten free and just simply delicious.

Just a few simple ingredients, and you've got moist pumpkin muffins that will give you all of the fall feels!

What you need:

  • 1 3/4 cup almond flour
  • 1/4 cup Adapt powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 cup pumpkin purée
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla

To make:

Preheat the oven to 350. In a large bowl, combine almond flour, baking soda, baking powder & Adapt powder.

In a separate bowl, mix all the wet ingredients together and fold them into the dry. Scoop into lined muffin trays and baking for 20-22 min. Let them cool slightly and enjoy!

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