Almond, Pumpkin & Maple Muffins

Welcoming Autumn…

Autumn brings with it the desire to cozy down, dig out sweaters, make some tea, and begin to put (most) garden beds to rest. Slow things down a bit and appreciate the bounty and growth from summer. That’s how I am feeling this week.

A beautiful friend, Christi, recently posted a picture of her pumpkin muffins on Instagram and I have been craving pumpkin since! So, with that – here is a recipe to help you ease into fall…

Almond, Pumpkin & Maple Muffins

Almond, Pumpkin & Maple Muffin

  • ½ cup organic pumpkin puree
  • ½ cup almond butter
  • ⅓ cup Nova Scotia maple syrup (as this is the best stuff in the whole world, I am sure)
  • 2 eggs
  • 2 teaspoons pumpkin pie spice*
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ cup of dark chocolate chips (why wouldn’t you?)


  1. Preheat oven to 350F and grease your muffin tin (of use muffin cups). I like mini-muffins and this makes about 24.
  2. Combine all of the ingredients your food processor and mix well until a smooth batter forms.
  3. Transfer the batter to the muffin tin, and bake at 350F for 15 minutes, or until the edges are golden brown and a toothpick comes out clean.

* If you don’t have pumpkin pie spice, try using 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.

“WOW, Nice work – It’s more like a muffin-cookie” – Kyle

Recipe adapted from!


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