Pumpkin Pancake Muffins Topped with Cashew Pumpkin Caramel Butter

Pumpkin season has officially arrived! These muffins are a great on-the-go breakfast option as they contain pancake mix, but who are we kidding, they are perfect any time of the day! One can of pumpkin puree will cover the entire recipe (you will use some for the muffins and some for the pumpkin caramel butter) and you’ll have a little left over. These muffins are gluten free and can easily be modified to be vegan by substituting with flax eggs.

The Recipe

Pumpkin Pancake Muffins topped with Pumpkin Caramel Butter

Ingredients

2 cups GF flour
1 cup GF pancake flour mix
1 cup coconut sugar
2/3 cup pumpkin puree
¼ cup coconut oil (melted)
1 ¼ cup non-dairy milk
3 eggs or flax eggs
½ tsp baking powder
1 tsp ground cinnamon powder
½ tsp vanilla extract

For Pumpkin Caramel Butter

¼ cup Dastony Cashew Butter
3 Tbsp coconut oil
½ tsp vanilla extract
¼ cup maple syrup
1 tsp ground cinnamon powder
¼ cup + 2 Tbsp pumpkin puree
Pinch of salt

Steps

1. Preheat oven to 350 degrees and line muffin tins with baking cups.
2. Prepare Pumpkin Caramel Butter by combining all ingredients in a small saucepan. Cook on medium
heat for about 3-4 minutes. Use a whisk to stir and get out any lumps. Remove from heat.
3. Prepare muffin batter by combining all the dry ingredients in a large mixing bowl.
4. Whisk in your wet ingredients.
5. Pour batter into prepared baking cups.
6. Bake in oven for 25 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool before topping with Pumpkin Caramel Butter!