Almond Pumpkin Muffins

I found myself longing for fall this week— cooler temperatures, beautiful colors and of course, I was thinking about all that delicious fall baking we do! Then I realized— why would I need to wait for October if @claire_grieve and I are craving pumpkin bread now? 😂 So here you go: a make-anytime, always delicious PUMPKIN MUFFIN (or loaf!) recipe! Enjoy xo

Almond Pumpkin Muffins

I found myself longing for fall this week— cooler temperatures, beautiful colors and of course, I was thinking about all that delicious fall baking we do! Then I realized— why would I need to wait for October if @claire_grieve and I are craving pumpkin bread now? 😂 So here you go: a make-anytime, always delicious PUMPKIN MUFFIN (or loaf!) recipe! Enjoy xo

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Ingredients

  

• 1/2 can pumpkin purée
• 3 eggs
• 1/2 cups organic unsweetened apple sauce
• 1/4 cup chunky almond butter
• 1/4 cup hemp seeds
• 1/4 cup coconut milk or cream
• 1 tablespoon alcohol free vanilla extract
• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ceylon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 4-6 drops monk fruit extract

Instructions

 

• Preheat oven to 350F
• Line each muffin tin with baking cups.
• Add eggs and pumpkin puree into a bowl. Whisk well until they start to foam.
• Add in all other ingredients and mix until combined.
• Scoop into muffin pan and bake for 20 min or until an inserted toothpick comes out clean.