Yes, pumpkin is very tasty and super delicious. But, far too many people do not understand that it’s also an excellent source of complex carbs, and a great source of vitamins and minerals. Pumpkins are purely not just for autumn weather either. The truth is that most shops carry canned pumpkin year round within their baking isle! Whilst this kinds might feel like it goes against a real food diet lifestyle, as long as it’s pure pumpkin. It’s cool/
So, what might be better than a large, tasty muffin as well as a hot cup of warm, cosy, freshly grond coffee? A large, unctuous, indulgent, delicious tasty muffin that isn’t loaded with refined flour and processed sugars. For those of you with busy lifestyles, they make a great snack on the go, including breakfast and these keep me filled right up until lunch. They have got an excellent balance of a complex carbs, and healthy fats from nut butter and the almond flour.
3 free range eggs
½ cup pumpkin – tinned or pureed
2 tbsp coconut oil, melted
¼ cup almond nut butter
¼ cup Raw honey(or regular) – or agave
1 tsp vanilla – or fresh pods
1 ½ cups almond flour
½ tsp baking soda
1 tbsp cinnamon
½ tsp ground cloves
½ tsp pumpkin pie spice
¼ tsp sea salt
Toasted, sliced almonds or pumpkin seeds for topping.
Preheat oven to 350.
Line muffin pan with paper/foil liners or grease well with unrefined, raw virgin coconut oil (or use silicone muffin pans if you are looking to use less fat).
Combine all wet ingredients in a large bowl.
In a different mixing bowl, combine dry ingredients.
Slowly add the dry to wet, stirring slowly until well mixed in.
Pour into your muffin tray and bake for 25 mins or so or until a skewer comes out with no batter on it. Top immediately with toasted almonds or pumkin seeds, if you so wish.