We've had a lot of pumpkins and squash around the house lately—we are lucky that we live next door to a farmer—so I've been trying to use them up in new ways. This recipe, which is a version of this one, has become a new favorite. I like to eat them as pre-workout snacks, the little one likes them topped with cream cheese as dessert.
Almond Butter Pumpkin Mini Muffins
Makes 24 mini muffins
3 large eggs
¾ cup almond butter)
1/4 cup grade B maple syrup
½ cup pumpkin puree
3 tablespoons softened unsalted butter
1 teaspoon vanilla extract
¼ cup flour
1½ tablespoons cinnamon
1/2 t pumpkin pie spice
1.5 teaspoons baking powder
1/2 t baking soda
¼ teaspoon sea salt
1. Preheat oven to 350 degrees F. Lightly grease a mini muffin tin.
2. In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, butter, and vanilla. Puree for 30 seconds until smooth and creamy.
3. Add the flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Blend again for 30 seconds until well combined. Spoon batter into muffin tins. Bake 14 minutes, or until a toothpick comes out clean.
4. Allow to cool in tin. Store tightly wrapped in the refrigerator.
Use coconut or your favorite gluten free flour for the regular.
Use pureed butternut squash instead of pumpkin.
Add 1/4 cup raisins or chocolate chips to the batter.