Pumpkin Apple Muffins (gluten free and paleo)

Step 1

Preheat oven to 350’F.  Line muffin tray with muffin liners.

Step 2

Prepare topping by combining 1/2 cup cubed apple with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon.  Set aside.

Step 3

In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, ginger, and salt.  Mix in 1 cup of chopped apples.

Step 4

In another bowl, whisk together eggs, maple syrup, melted fat of choice, pumpkin puree, vanilla extract, and apple cider vinegar.

Step 5

Add wet to dry and mix until thoroughly combined. Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle evenly. Sprinkle apple/cinnamon topping over each muffin.

Step 6

Bake 22-25 minutes, until golden and firm to touch in the center. Cool on baking rack.  Enjoy!