Welp, it's officially pumpkin season! Today is the first day it's actually cool outside and my husband is watching football... which reminds me, it's also hot wing season, yum.
But back to pumpkin, these muffins are tasty and can be eaten plain for breakfast or topped with my oh so good cream cheese frosting for dessert!
I love versatile recipes.
Changing the subject... The Circle Of Mom's is running a contest for "the top 25 food allergy mom's" contest. There are no big prizes but fun to participate in and the winners get featured on the Circle Of Mom's website! You can follow the link below, scroll down til you find my site, and vote every 24 hours.
- 1 1/4 C Blanched Almond Flour, Honeyville Brand
- 3/4 C Arrowroot Flour
- 1 1/2 Tsp. Baking Powder (Grain Free Recipe)
- 1/4 Tsp. Sea Salt
- 1 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Ginger
- 1/2 Tsp. Ground Nutmeg
- 1/4 Tsp. Ground Cloves
- 3/4 C Canned Pumpkin (or make your own)
- 3 Large Eggs
- 1/2 C Honey or Agave
- 2 Tsp. GF Vanilla
- 2 Tbsp. Coconut Palm Sugar
- 1 Tsp. Cinnamon
- 1/4 Tsp. Nutmeg
1. Preheat oven to 350 degrees.
2. Whisk together the almond flour, arrowroot, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
3. Stir in the remaining ingredients.
4. Grease a muffin tin or line with baking cups. Evenly divide batter into muffin tin. The batter barely makes enough so start with filling the cups half full.
5. In a small bowl mix together the topping ingredients if using. Evenly sprinkle topping over each muffin.
5. Bake 17 - 20 minutes or until nicely browned.
6. Cool completely. Frost if desired.
Store in fridge for up to 2 days, or freeze
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