Paleo Pumpkin Muffins
INGREDIENTS
- 1 c. nut butter of choice
- ½ c. pumpkin puree
- 2 eggs
- ½ teaspoon baking soda
- ¼ teaspoon sea salt, fine
- 1 tablespoon pumpkin pie spice
- ⅓ c. maple syrup, or other natural sweetener
- ⅓ c. mini chocolate chips, optional
METHOD
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1.Preheat oven to 350℉. Line muffin tins with paper liners or grease with coconut oil.
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2.In a medium bowl, combine all ingredients. Stir until smooth. Fold in the chocolate chips.
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3.Place batter evenly in the 12 muffin tins.
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4.Bake for 15-20 minutes at 350℉ until the centres are firm and starting to crack.
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5.Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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6.For best shelf life (if they last that long), store in a sealed container in the fridge for up to 7 days.
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NOTES:
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These muffins freeze well too.
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Make your own pumpkin pie spice:
2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground allspice (optional) |
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Nut butters to use:
almond butter (original recipe used) cashew butter — great flavour pumpkin seed butter — continuing the theme of pumpkin sun butter or sunflower seed butter — same butter, two different names |
SERVINGS: 12 muffins