With the fall season arriving I have been seeing all the beautiful pumpkins going out in the stores, and then came across some pumpkin puree. I didn’t want to make a pie so instead I decided on breakfast muffins!
Ingredients (this makes 10 muffins)
2 1/2 cups almond flour
3/4 tsp baking soda
1/2 tsp fine sea salt
3 large eggs
1/2 cup pumpkin puree
2 tbs raw honey
2 tbs coconut oil (melted)
1 tsp vinegar (white)
1 tsp vanilla extract
1 1/2 tsp cinnamon
directions
1. preheat oven to 350 degrees and line a standard muffin tin with cupcake/muffin liners
2. in a large bowl combine the almond flour, salt, baking soda and cinnamon together and mix
3. in a smaller bowl whisk the eggs, pumpkin, honey, oil, vanilla and vinegar
4. when mixed add the wet ingredients to the dry ones, stirring until completely blended
5. evenly fill each liner in the muffin tin
6. bake in preheated oven for about 16 minutes until set in the center and a golden brown at the edges
7. when done pull the muffin tin out and set on a cooling rack for 30 minutes and then remove.
ENJOY!!!!!
ourpaleocircus 