Pumpkin Spice Muffie
Potentially giving the PSL a run for it's money.... The PSM.
Much like my Coconut Blueberry Muffie, the texture is between a cookie and a muffin; hence the 'muffie' term. This recipe is in collaboration with Fresh Thyme Farmer's Market stores in Cincinnati. I'm new to the Fresh Thyme stores but now that I've checked them out (via Sarah's video's + their site for now) I can't believe what I was missing out on. I'm a BIG BELIEVER in being able to get everything at one stop... and that's Fresh Thyme.
1 cup almond flour
1 Tbsp chia seeds
3 Tbsp coconut flour
Pinch of pink Himalayan salt
1 tsp baking soda
2 Tbsp coconut sugar
1/4 tsp vanilla bean powder (or vanilla extract)
3 tsp pumpkin pie spice
1/3 cup pumpkin puree (or swap for 1/2 small sweet potato mash)
1/2 cup almond milk
2 tsp of ghee (or coconut oil)
Combine all the dry ingredients in one bowl. (The first 8)
Combine all the wet ingredients in a separate bowl. (The last 4)
Stir the wet into the dry ingredients until well combined.
Pour into an 8 in cast iron pan that's been oiled with coconut oil.
Bake at 350 for 35-40 minutes or until firm and browned on top.
Allow to cool completely then make the magic happen and top it with the Maple Cashew Cream Cheese Frosting.