This is what fall is all about!
Baking healthy, delicious food to share with friends and family. These babies are just the right mix between pumpkin bread and sweeter muffins. They are gluten free, grain free and refined sugar free. They are loaded with protein, fiber and minerals from the pumpkin and almond flour, so you can certainly feel good about packing them for lunch box snacks or to have with breakfast.
These were not out of the oven more than 5 minutes, and I had 2 kids and a husband standing in front of the hot muffin tin, asking me if they are cool enough to take one. I like to let these sit for 20 minutes before serving, but this time, I barely saved these three muffins for the photos before they got their hot little hands all over them.
Oh, I must mention that when baking these muffins, prepare for your house to smell like heaven!
You can also make this in bread loaf form. Prepare ingredients the same way as the muffin recipe. Pour into greased loaf pan and bake at 350 degrees for 35-40 minutes, or until golden brown and a toothpick comes out clean from the center of the loaf.
Don’t forget, if you are looking for something a little more indulgent, you can add dark chocolate chips or chunks to this recipe! See picture below!
These pumpkin muffins will pair well with: