Tasty breakfast or snack treats with autumnal flavors. These are great to freeze for later.
Course: Breakfast, Snack
Keyword: gluten free, paleo, pumpkin
Author: Beth Cato
1cuppumpkin pureeapplesauce can be substituted in full or part
1cupalmond or other nut butter
1/3cupalmond flouror wheat or all-purpose flour
1/3cup mini chocolate chipsoptional, or chopped nuts or dried fruit
Prepare a muffin pan with dropping in cup liners, then spray the insides with nonstick spray. Preheat oven at 350-degrees.
If your almond butter is very stiff, zap it in the microwave for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.
Add honey and syrup and beat in eggs one at a time. Follow with each of the dry ingredients until it's just combined.
Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups. Top with mini chocolate chips or chopped nuts, if desired.
Bake at 350-degrees for about 20 minutes. They will not rise much. The tops of some may start to crack. Let them cool for a while and then keep stored in fridge. They'll keep upward of a week, if they last that long!