* 3 eggs
* 3/4 cup almond butter
* 1/4 cup maple syrup
* 1/2 cup pumpkin puree
* 3 tablespoons neutral oil
* 1 teaspoon vanilla extract
* 1/4 cup flour (gluten-free flour blend or whole-wheat)
* 1 teaspoon cinnamon
* 1/2 teaspoon pumpkin pie spice
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
1. Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
2. Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.
3. Spoon the batter into muffin tins. It should be about 1 1/2 tablespoons of batter in each one.
4. Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.
5. Store in an airtight container in the fridge for up to 3 days. Serve warm or chilled.
You can use pureed butternut squash instead of pumpkin.
Add 1/4 cup raisins or chocolate chips to the batter for an extra treat.
To make these nut-free, use Sunbutter and omit the baking soda.
Serve chilled or at room temperature.
Eat these plain, topped with a drizzle of honey, or apple butter.
You can top each muffin with cream cheese frosting for a healthy Pumpkin Cupcake.
Use canned pumpkin puree, not pie filling.
You can use honey instead of maple syrup if you prefer.
Calories Per Serving: 89
% DAILY VALUE
Total Fat 6.7g
Saturated Fat 0.7g
Polyunsaturated Fat 1.7g
Monounsaturated Fat 3.9g
Total Carbohydrate 5.5g
Dietary Fiber 1.2g
Vitamin A 49.7µg
Vitamin C 0.2mg
Vitamin D 0.3µg
Heath and nice for babies and toddlers