There are thousands of pumpkin recipes making the rounds online. I love pumpkin season, though I don’t think everything needs the pumpkin spice treatment (I’m looking at you, Oreos, Pringles, etc.). However, I love a good pumpkin muffin!
If you’re trying to eat healthier, like me, here’s a great breakfast recipe for those hectic weekday mornings:
1 15 oz can of pumpkin
1 cup almond flour
1/4 cup honey
1/4 cup almond butter
1 tsp baking powder
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
1. Preheat oven to 350.
2. Combine all ingredients in large bowl and mix well.
3. Coat 12-count muffin tin with cooking spray and divide batter evenly.
4. Bake for 30-35 minutes (use your best judgement; I like mine a little brown).
|Please excuse the greasy, dirty muffin pan!|
This recipe makes 12 muffins. You can add pecans, walnuts, or nut of your choice. In a pinch, I once substituted peanut butter for almond butter- it was okay, but I prefer almond butter. As you can see, these muffins are gluten-free and don’t contain added sugar (there is small amounts of sugar in both the honey and almond butter). They do not taste like a typical muffin. While I LOVE these and make at least twice a month, I was surprised the first time I tried them- they’re not as sweet as you’d expect! After cooling, I store the muffins in a plastic container and heat them in the mornings for one minute in the microwave. They last all week and make for a quick on-the-go breakfast!
What’s your favorite healthy(ish) pumpkin recipe?