Hi everyone!
Fall is officially here (this is recent news in Texas…), which gives us all the obligation to make pumpkin a part of our daily routines! There is nothing like waking up to the smell of pumpkin spice, so I got to work this morning on some mini muffins that I hope you’ll love as much as I do! These aren’t too sweet or too big, which makes them perfect to enjoy with a cup of coffee or as a little morning snack!
Preheat your oven to 375 degrees.
You’ll need:
2/3 cup of Almond Butter
1/3 cup of Pumpkin Puree
2 Eggs
3 tablespoons of Honey
2 teaspoons of Cinnamon
1/2 teaspoon of All Spice
1 teaspoon of Vanilla Extract
1/2 tsp of Baking Soda
1 pinch of Salt
Combine these ingredients well in a blender, then fold in 1/3 cup of Craisins and 1/3 cup of slivered almonds (which I toasted for 3 minutes before) into the batter with a spoon.
Line a mini muffin pan with muffin tins, or use non-stick spray, then pour about a tablespoon of batter into each tin. (They don’t have to be very neat!)
Bake them for 12-15 minutes.
Enjoy!!
typeaautoimmune 