Healthy Pumpkin Muffins
Servings: 12 Muffins
Ingredients
- 2 large eggs
- 1/2 cup almond butter or natural peanut butter
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 2 Tbsp. coconut oil or ghee, melted
- 2 tsp. vanilla extract
- 1 cup almond flour
- 1 1/2 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 2 tsp. baking powder
- Pecans, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Line a 12-muffin tin with liners or coat with coconut oil.
- In a large bowl, mix together the eggs, almond butter, pumpkin puree, maple syrup, coconut oil, and vanilla extract.
- In another bowl, combine the almond flour, spices, and baking powder. Stir into the pumpkin mixture.
- Divide the muffin batter between the 12 muffin cavities; filling each one about 2/3 full.
- Top each muffin with pecans (optional).
- Bake in the oven for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for 10 minutes before serving. Store in an airtight container in the refrigerator for up to one week, or freeze for up to 6 months.