Go Back
Print Recipe

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!