Pumpkin Muffins
It was a frigid November night, when a friend kindly delivered these muffins to my doorstep, or so she thought. I was recovering from surgery and she wanted to cheer me up with these healthy, yet delicious muffins, that actually taste like doughnut holes. The only problem is, she left them on the wrong doorstep! She messaged me after she made the delivery and they were nowhere to be found. Eventually, after a treasure hunt through the neighborhood, we discovered them a few blocks away, thank goodness.
Since then, they have become a favorite of family and friends, who always ask for the recipe. There are a few variations I’ve created since savoring my first batch. My oldest son prefers them plain right out of the oven, with no topping whatsoever. The original recipe, which tastes like a doughnut hole, but without the guilt, is rolled in butter, cinnamon and sugar. The third option, which is the most sinfully delicious version, is topped with orange cream cheese frosting. Serve it for dessert or have it for breakfast. Either way, they are addicting! Enjoy!
Pumpkin Muffins Recipe
Preheat oven 325 & Spray Mini Muffin Tin (24 count)
MIX:
2 1/2 cup almond flour
1t. baking soda
1/2 tsp Himalayan pink salt
3 1/4 tsp pumpkin pie spice
2 eggs (I use free range whenever possible)
1/3 cup maple syrup
1/2 cup pumpkin puree
1/4 cup coconut oil
1 tsp pure vanilla extract
Place mixture in sprayed mini muffin tin and bake for 15 minutes at 325 until done. Cool on a wire rack. Use butter knife to carefully remove muffins so they don’t break.
SERVING OPTIONS:
Plain right out of the oven!
Melt 6 Tbsp butter (Kerry Gold preferred) and mix 2 tsp cinnamon with 3/4 cup sugar or Monk Fruit Sweetener; dip muffins in melted butter and roll in mixture
Top with orange cream cheese frosting: 8 ounces cream cheese, 1/4 cup butter, 1 cup powdered sugar, 1/2 tsp vanilla, 1 tsp orange juice, 1/2 tsp finely shredded orange peel
Zabelicious tip:
Freeze extras without any topping, take out as needed and serve as you like.
