Pumpkin Carrot Cake Muffins (GF + DF)

Pumpkin AND carrot cake in one? Yes, please! Embracing fall with these delicious gluten-free and dairy-free pumpkin carrot cake muffins using my leftover carrot juice pulp! They are perfectly spiced and oh-so-moist. Plus, these are picky boyfriend approved! Grab one for your lunch or bring to a fall potluck.

Yield: 6 servings

Prep time: 20 minutes

Total time: 45 minutes

Ingredients:

1 1/2 c oat flour

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 tsp baking powder

1/4 tsp baking soda

1 egg

1 tbsp coconut oil

1/4 c pumpkin puree

1/2 c grated carrot or carrot juice pulp

1/4 c maple syrup or agave

1/2 tsp vanilla

Top with pumpkin seeds

Instructions:

Preheat your oven to 350°F and line a muffin tin with paper liners or grease with coconut oil.
In a large bowl, whisk together the oat flour, cinnamon, nutmeg, ginger, baking powder, and baking soda. Set aside.
In the same bowl, add the egg, melted coconut oil, pumpkin puree, grated carrot (or carrot juice pulp), maple syrup (or agave), and vanilla extract until smooth and well combined.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle pumpkin seeds on top of each muffin for a crunchy finish.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.