So I made these amazing pumpkin muffins yesterday. I love anything with pumpkin in it, so I was so excited to find this Paleo recipe! These muffins are moist and full of flavor. My husband liked them and my son loved them! I tweaked the recipe in a few places based on the reviews that I saw on the website where I got the recipe. I've posted the reciped and noted where I made "tweaks" in parentheses. Pumpkin is full of vitamin A and antioxidants, and the muffins are sweetened with raw honey, which has been proven to help with seasonal allergies (if local) and boost your immune system. Combined with the protein from the almond flour and eggs (and I added a little more with some protein powder), this is a wonderful breakfast, snack, or treat!
1 1/2 c. almond flour
3/4 c. pumpkin
3 eggs (I used one egg and two whites)
1 t. baking powder
1 t. baking soda
1/2 t. ground cinnamon (I doubled this, both based on reviews and the fact that I love cinnamon!)
1 1/2 t. pumpkin pie spice (I added a little more)
1/8 t. salt
1/4 c. raw honey (I added about a tablespoon more based on reviews)
2 t. almond butter
1/2 t. melted coconut oil
(Optional: I added half a scoop vanilla protein powder, and probably will add a full scoop next time)
Preheat oven to 350.
Put paper muffin cups in a 12-cup muffin tin and mist with cooking spray.
Mix all ingredients together and pour into muffin cups.
Bake 25 minutes, but check at 20 (mine were a little brown on top).