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
- 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?)
- Preheat oven to 350F and grease your muffin tin (of use muffin cups). I like mini-muffins and this makes about 24.
- Combine all of the ingredients your food processor and mix well until a smooth batter forms.
- 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 Detoxinista.com!