November 19, 2012

Pumpkin Muffins

pumpkin muffins

These make a great snack for kids on the go, a treat after school or an addition to any breakfast!


1 1/2 cups of Almond Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon Celtic Sea Salt

3 eggs

3 Tablespoons of Agave

3/4 cup of canned Organic Pumpkin

1 teaspoon Vanilla Extract

1/3 cup chopped pecans or walnuts

You may add dried cranberries, bananas or other fruit to spice it up.


Bake at 350 degrees. Line muffin pan with paper liners or use coconut oil to grease pan.

In a large bowl whisk together eggs, pumpkin, and vanilla extract.  Add wet ingredients to dry ingredients and mix to combine. Stir in pecans until well mixed.

Scoop batter into muffin pan filling 1/4 full.

Bake for  20-25 minutes until golden

Makes 12 muffins

Keep in airtight container in refrigerator. Heat sightly and enjoy!


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