Tags
almond butter, baked goods, breakfast, fall, fall weather, muffins, paleo, paleo lifestyle, pumpkin, snacks
It’s that time of the year! It’s the first day of fall and I can’t tell you how excited I am. I love everything about fall. I love the leaves changing, the cold air, the crunch of the leaves under my feet and all the holidays that come along with this gorgeous crisp weather! Living in Sacramento aka Suburbia has driven me insane with the hot weather. I’m from SF where the weather gets about 68 mainly year around. And this weather reminds me a lot of home. There’s a lot of comfort to that and I’m so excited. So excited that I decided to celebrate and make some muffins to get into the fall spirit.
These are perfect to freeze and keep year around in your freezer whenever you want to get into the fall or pumpkin spirit. Spread some more almond butter on it or maybe pumpkin butter if you have some handy and just enjoy the heck out of it! 🙂
Ingredients:
3 Eggs
1 cup of pumpkin puree if you want it super moist or 1/2 cup for less moist
2 tbsp of coconut oil
1/4 cup of almond butter
Less than 1/4 of raw honey. The more you add the sweeter it is. I went with half of 1/4 cup.
1 tsp of vanilla
1 1/2 cups of Blanched Almond Flour
1/2 tsp of grain free baking soda
1 tbsp of cinnamon
1/2 tsp of ground cloves
1/2 tsp of pumpkin spice
1/4 of sea salt
Optional: Add some pumpkin seeds to the top or your choice of nuts!
Directions:
Preheat the oven to 350 degrees.
Line your muffin tin or loaf pan.
Mix all your wet ingredients in one bowl.
Mix all your dry ingredients into another.
Slowly add the mix ingredients into the wet bowl while gradually mixing together with a spatula.
Pour everything into a pan and top it with your pumpkin seeds or nuts.
Bake for 25-30 minutes or until golden brown and your toothpick comes out clean.
Best eaten when you brew some hot tea or pumpkin flavored coffee, wear a big sweater and slap some almond butter on it while sitting on the couch.
<3,
Msfitnotskinny