Hey friend! Things are still very much pumpkin crazy over in my house. I’m soaking up my last weekend of enjoying paleo baked goods before I venture into the Candida diet. One thing that has always been tough for me is paleo baking. For some reason my goodies always come out kind of dense and mediocre. Enter Birchbenders. I knew there had to be a way to craft up a delicious, paleo-friendly muffin using their paleo pancake mix, and boy was I right!
The result was a fluffy, flavorful pancake pumpkin muffin that tastes DELICIOUS with a drizzle of maple syrup.
1/4 cup of almond milk + 2 TBSP
2 eggs, room temperature
3 TBSP of ghee, melted
1 TBSP of pumpkin puree
1 3/4 Cup of Birchbenders Pumpkin Paleo Pancake Mix
1/4 tsp of Pumpkin Pie Spice
Preheat oven to 350 degrees
Place Birchbenders mix and Pumpkin Pie Spice in a bowl and set aside
Combine almond milk, eggs, pumpkin puree, and melted ghee and beat with a standing mixer or handheld mixers for approximately 20-30 seconds
While mixer is still going, slowly add in the dry mix and continue beating until the wet and dry ingredients have been completely incorporated. The consistency looks a bit like cookie dough.
Grease or line a muffin tin (I just grease mine because I prefer to avoid the extra waste, but you do you!). Taking a large spoon, fill the muffin tin approximately 3/4 of the way.
Place in the oven for 12 minutes (or until a toothpick/chopstick,fork.. anything pokes it and comes out clean)
Remove from muffin tins when cool enough to touch
Dip in maple syrup for the true Paleo Pancake Pumpkin Muffin experience.