I love fall and all things pumpkin. If it hasn’t been made obvious to you in previous posts, let me make it obvious to you now. When pumpkin stuff comes into the stores, I am obsessed. Pumpkin pancakes? Made them. Pumpkin crackers? Yep. Pumpkin chocolate chip cookies? Nailed it. Granola? Salsa? Soup? Chili? All with pumpkin? Mm hmm. With that information, this post makes a whole lot more sense.
Fall is perfect for busting out the pumpkin and trying it with everything. The hubs and I are still on our quest to cut excess sugar out of our diet, so when baking and trying new things, we always make some adjustments. I found this recipe on Literally Everything (here) and started from there. After the first batch, I made some adjustments to add some oomph. Nothing says fall like pumpkin and apples in a perfectly baked muffin form. And bonus, these are guilt-free! So make them in bulk and eat them until your pumpkin-loving heart explodes.
Prep time: 10 minutes // Cook time: 15-20 minutes
Serving size: 12 muffins
1 1/2 cup almond flour
1 can pumpkin
2 Tbs pumpkin pie spice
1/2 cup almond butter
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 apple, peeled and chopped (Honeycrisp… always)
dash of salt
Optional: 1 Tbs honey or maple syrup (for added sweetness)
- Preheat your oven to 350 degrees, and prep your muffin tins with cooking spray or paper liners.
- Combine all ingredients into a bowl, including the apple, and mix until smooth. If you the batter is a bit dry, add a little water or another egg. I used three eggs every time and didn’t need to add anything else. Add a little honey or maple syrup for sweetness, but the apples provide a decent amount of sweet on their own.
- Scoop your batter into your muffin tin. Stick in the oven and wait. Bake until a fork or toothpick comes out clean. Mine took pretty close to 20 minutes to bake, but sometimes the altitude plays tricks on baking. So watch them!
- Enjoy your perfectly, pumpkin fall treat.