It’s fall!
I’m already seeing pumpkin everything, everywhere. So in honor of the first day of fall and one of my favorite times of year, I’m joining in the pumpkin love today.
You should absolutely jump on the pumpkin bandwagon this fall too. Not just because its delicious, but because pumpkin is packed full of nutrition. Pumpkin is very high in Vitamin A, one serving providing 245% RDA. It is also a good source of calcium, Vitamin C, several B vitamins (including folate) and a number of minerals including magnesium, potassium and phosphorus.
These amazingly moist and flavorful muffins are the perfect way to satisfy your pumpkin spice cravings with health promoting ingredients and without any sugar or other harmful ingredients.
They are free of gluten, dairy, sugar and refined oils. They are paleo and vegetarian, and can easily be made vegan as well by substituting flax eggs. They are high in protein due to the almond butter, almond meal and eggs. Use eggs from pastured chickens for a healthy dose of omega -3s. And they freeze well too. I love to keep these in the freezer to pull out and pop in the oven for a quick healthy weekday breakfast.
Treat yourself to some delicious, healthful, pumpkin-y goodness!
Maple Pecan Pumpkin Spice Muffins (gluten & dairy free, paleo)
Ingredients
- 1 very ripe banana mashed
- 1 c.
- Organic pumpkin purée
- 3 eggs
- 1 c.
- Almond butter
- 1/2 c.
- Real maple syrup
- 1 tsp.
- Vanilla extract
- 1 c.
- Almond meal
- 1 tsp.
- Baking soda
- 1 tsp. Unprocessed sea salt (I use
- Celtic Sea Salt
- or
- Redmond Real Salt
- )
- 2 tsp. Ground cinnamon
- 1 tsp. Ground ginger
- 1/2 tsp. Ground nutmeg
Instructions
- Preheat oven to 350 degrees and grease a muffin tin well with coconut oil or a bsking spray. If you prefer you can use paper or silicone muffin wrappers, but I really like these muffins with a bit of a crusty edge from baking directly in the pan.
- Placed ripe, peeled banana in a mixing bowl and mash it with a fork.
- Add the pumpkin purée and eggs and mix well. Add in the almond butter, maple syrup and vanilla, mixing until the batter is smooth and well combined.
- Stir in the dry ingredients and spices and mix until combined.
- Spoon into muffin tins,filling each cup about 3/4 of the way full. You should have 18 muffins. Bake 20-22 minutes. Cool for 10 to 15 minutes and then carefully remove the muffins from the pan and allow them to finish cooling on a wire cooling rack.
- Enjoy your healthy pumpkin-y goodness!
1 thought on “Maple Pecan Pumpkin Spice Muffins”
Those sound amazing! Will definitely be trying them!