All things pumpkin!  It’s a wonderful time of year to get your pumpkin fix/craving/favorite recipe, which ever you want to call it.  This recipe is awesome in that it really satisfies the pumpkin craving you seek, and it follows the Eat by Color guidelines.  It truly reminded me of a pumpkin pie.  So if you like pumpkin but don’t want all the additions that come with enjoying pumpkin pie, this is what you’ll want to make.

Ingredients:

1 1/2 cups almond flour

3/4 cup canned pumpkin

3 large eggs

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice (can substitute with allspice & nutmeg

1/8 tsp sea salt

1/4 cup honey

2 tsp almond butter

1/2 tbls melted coconut oil

Sliced almonds (optional)

Directions:

Preheat the oven to 350 degrees.  Mix all your ingredients together.  You can choose whether to add the melted coconut oil in your muffin batter, or use it to line your muffin/cupcake tin if you do not have paper liners, or both.  Pour your batter in your muffin/cupcake tin, and bake for 25 minutes.  Cool and enjoy!

This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz.  Its intent is to be shared.  If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety.  So please feel free to share, you just might change a life!

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