It’s finally here, wait for it…pumpkin season is upon us!
Yes, pumpkin is delicious. But, most people don’t realize that it is also a great source of carbohydrates. And it’s not just for fall either. Pumpkin is great all year long, and easy to find too. In fact, most stores carry canned pumpkin year-round in their baking isle!
So, what could be better than a hot cup of coffee and a big, tasty muffin?
You know which muffins I’m talking about. The ones at the coffee shop sitting in the display case, staring you in the eye as you wait in line, saying
“Eat me! I promise I’m healthy!”
I’ll tell you what’s better. A big, tasty muffin that isn’t loaded with processed sugars and refined flour. These Pumpkin Spice Almond Butter Muffins are just that. They are great for a snack, or even make for a quick, on-the-go breakfast this time of year. They’ve got a good balance of healthy fats, good carbs, and even a kick of protein from the almond flour and nut butter. They are just as dense as one of those “other” muffins, but will keep you full and your stomach happy.
Get ready for a muffin makeover!
Pumpkin Spice Almond Butter Muffins
½ cup pumpkin puree
2 tbsp coconut oil, melted
¼ cup almond butter
¼ cup Raw honey(or regular)
1 tsp vanilla
1 ½ cups almond flour
½ tsp baking soda
1 tbsp cinnamon
½ tsp ground cloves
½ tsp pumpkin pie spice
¼ tsp sea salt
slivered almonds for topping (optional)
Preheat oven to 350.
Line muffin pan with paper/foil liners or grease with coconut oil.
Combine eggs, pumpkin, coconut oil, almond butter, honey, and vanilla in a large bowl.
In a separate bowl, combine almond flour, baking soda, spices, and salt.
Slowly add the dry ingredients to the wet, stirring until well combined.
Pour batter into muffin pan, filling each hole about ¾ full (I got 9 muffins)
Bake for 25-30 minutes or until a toothpick in the middle comes out clean.
Top immediately with slivered almonds, if desired.
Allow to cool in pan for about 10 minutes.