So, it’s September. In other words, it’s let-see-how-many-things-we-can-make-with-pumpkin time.
And then eat those things while we do our homework.
Making my muffins look pretty has never been my strong suit… But at least they’re edible! I got the original recipe here from Carrot’s ‘N’ Cake (pretty much my fav blog) so if you like these you should thank Tina. I only adjusted it slightly – I pretty much just reduced the fat and sugar content. I’m all for healthy fats but I’m also all for eating 4 muffins at once so you can see why I made the adjustments.
These muffins really are delish- just the right amount of sweet and cinnamon-y and the texture is kind of a cross between a muffin and a pumpkin pie.
What I’m trying to say is, your September is sub-par if there aren’t any Paleo pumpkin muffins in it yet. You should get on that pronto.
Paleo Pumpkin Muffins
adapted from Carrots N Cake
makes 9 muffins
- 1 cup almond meal
- 1 cup canned pumpkin
- 1 egg
- 1 egg white
- 1/4 cup almond butter
- 1/6 cup honey
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 and line your muffin tin with 9 liners. Or be like me and just throw the batter in the tin – that way the paper liner doesn’t get to keep any of the crumbs. Yeah, I care about that.
- Mix all ingredients together in a bowl.
- Bake for 25-30 minutes.
- Let cool before serving
- Eat 4 now. I made these just for people like us, remember?
Question of the day:
Whats your favorite part of fall?
Mine is apple picking for sure 🙂