Thanksgiving is only 2 days away and I couldn’t help but come up with one more Pumpkin Muffin Recipe! We are gong to the Philadelphia Thanksgiving Day Parade on Thursday. It is a big tradition and my dad’s family has been going to the parade for 60 years! Everyone brings food and drinks and we have a big smorgasbord of lots of yummy things. I wanted to be sure that we would have some healthy, anti-inflammatory options so I made these Paleo and Whole 30 friendly Pumpkin Pecan Muffins.
They are gluten free and they are naturally sweetened with maple syrup and honey. AND they are moist as can be. Add these to your Thanksgiving morning menu!
Ingredients:
2 1/2 cups almond flour
2 tsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp sea salt
1 can of pumpkin
1/2 cup almond butter
1/2 cup maple syrup
2 tbsp honey
3 eggs
1 tsp vanilla extract
3/4 cup chopped pecans
Directions:
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners or grease each one with coconut oil.
In a medium bowl, combine all dry ingredients (almond flour, pumpkin spice, cinnamon, baking soda, cream of tartar, and sea salt). Mix well and set aside. In another bowl, combine all wet ingredients (pumpkin, almond butter, maple syrup, honey, eggs and vanilla). Stir well with a spoon or whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until well combined. Add the chopped pecans and mix again.
Divide the batter evenly amongst the muffin tins, filling each 3/4 full. (I had enough for 12 regular size muffins and 12 mini muffins). Bake for 25 minutes for large muffins or 15-17 minutes for mini muffins, or until a toothpick comes out clean.
Happy Thanksgiving! Enjoy!
