This is a moldy-friendly version of pumpkin muffins without the grains, gluten, sugar or dairy. Enjoy with a warm tea or my healing golden milk
KITCHEN ITEMS YOU'LL NEED
Stand mixer or hand mixer (for ease) or you can use good ole elbow grease and use either a fork or a wire whisk like the AMISH (ha ha)
Silicone, porcelain or stainless steel muffin pan (try to avoid using non-stick or aluminum muffin pans to avoid toxins and heavy metals that leach into your foods)
Olive oil or Avocado non-stick cooking spray (I always use Chosen Foods brand) OR cupcake/muffin liners.
INGREDIENTS
Makes 12 Muffins. Cost is about .80 cents "PER" muffin.
3/4 cup all natural "organic" pumpkin puree (not pumpkin pie filling)
1 cup all-natural (no sugar added) almond butter
1/3 cup raw honey
2 whole "pasture-raised" eggs (I always use Vital Farms)
1 Tbsp Organic Pumpkin Pie spice or [2 tsp ground organic cinnamon, 1/2 tsp ground organic ginger, and 1/4 tsp ground organic nutmeg]
1/2 tsp baking soda
1/4 tsp Celtic Sea salt (finely ground)
INSTRUCTIONS
Preheat oven to 350 F. Grease or spray your muffin pan with either olive, avocado or coconut oil, or use liners.
Combine all ingredients until batter is smooth.
Use an "ice cream" scooper to fill the cups about 2/3 full. Don't worry about filling them too full because they don't rise a whole lot because of the gluten is not there.
Bake for about 16- 21 minutes. [Because ovens vary you'll need to start checking on them at about 16 minutes to make sure they don't overcook or undercook. You'll know they are done when you insert a toothpick and it comes out clean)
Did you make these muffins? Tell me what you think about them? My husband and I love them and I have to keep him away from them or he'll eat them all in one sitting.
STORAGE? Yes!! You can freeze these in an air tight BPA free container in the freezer and then simply lay them out an hour before you want to eat them. Or....put them back in the oven for a tasty warm treat.
