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Pumpkin Muffins


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  • Author: Mariel Lewis
  • Total Time: 35 mins
  • Yield: 12 muffins 1x

Description

These Pumpkin Muffins are a fun afternoon treat that is not overly sweet, yet delicious. A naturally gluten-free and dairy-free recipe.


Ingredients

Units Scale
  • 1 cup almond flour
  • 1 cup of almond butter
  • 1 medium sized banana
  • 1/3 cup pumpkin puree
  • 2 eggs
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • Coconut oil spray (to grease brad pan)

Instructions

  1. Preheat oven to 350 F.
  2. Pace muffin liners in muffin pan wholes and set aside.
  3. Place almond butter and banana in food processor and start processing.
  4. Add in olive oil as nuts are being processed.
  5. Once the banana and almond butter have incorporated, stop processing and add in pumpkin puree, eggs, RAW honey and vanilla extract; process until well mixed.
  6. Grab a separate mixing bowl and combine dry ingredients (almond flour, baking soda, baking powder, cinnamon and sea salt).
  7. Using a spatula, mix both wet and dry mixtures together.
  8. Using a tablespoon, pour mixture carefully into each muffin liner (3/4 full). Bake for 20 minutes.
  9. Let cool for 20 minutes and enjoy with a cup of coffee.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American