Pumpkin Spice Latte Muffins

Added a new twist to my paleo pumpkin spice muffins – espresso!  Eat your heart out Starbucks.

Paleo Pumpkin Spice Latte Muffins

Ingredients:

(makes ~28 muffins)

6 large eggs

3 cups canned pumpkin (not pumpkin pie filling)

2 tbl. instant espresso powder

3 tbl. ghee

3/4 cup organic blue agave

1 tbl. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cloves

3/4 tsp kosher salt

1/2 tbl. baking soda

1/2 tbl. baking powder

3/4 cup coconut flour

1/4 cup arrowroot powder

1/4 cup tapioca flour

Method:

In your stand mixer with paddle attachment beat the eggs on medium for one minute.  Now mix in the remaining ingredients in order until smooth and combined.  Evenly distribute into muffin tins lined with wrappers (I prefer the parchment cupcake wrappers) and bake at 350°F for 25-30 minutes.  Cool and enjoy.

Approximate Macro breakdown:

Per muffin

Calories:  74

Fat:           3g

Carb:        13g

Protein:   2g

Tags: paleo pumpkin espresso muffins, Paleo pumpkin spice latte muffins