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Grain Free Pumpkin Pie Muffins

November 23, 2013 by Tiffany Davis 2 Comments

pumpkinmuffinsFall always brings out all the lovely pumpkin flavored yumminess!  But most of it really isn’t grain-free/Paleo/Primal friendly. So I looked the Fat Head recipe for grain-free bread and made some tweaks.

Final result?  Pumpkin Heaven!  They are super moist and every bite was Fall pumpkin happiness.  I’m not going to lie to you…I ate 3.

Pumpkin Pie Muffins

16 oz jar of creamy almond butter
1 cup of organic pumpkin puree (I used Trader Joe’s)
4 Eggs
2/3 cup pure maple syrup (not pancake syrup)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
2 Tablespoons of pumpkin pie spice

  1. Pre-heat your oven to 350 degrees
  2. Line 24 muffin cups or grease well with your choice of oil.  I prefer the paper cups to prevent sticking.
  3. Mix all ingredients well.  Make sure to scrape the bottom of the bowl a few times to get all the almond butter.  
  4. Fill each cup about 3/4 of the way full
  5. Bake 15 minutes and check.  Mine needed another 2 minutes.

Enjoy plain or with a little pat of Kerrygold butter. 😉

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Filed Under: Kitchen Stories, Paleo/Primal, Recipes Tagged With: gluten free, Grain-free, muffin, Paleo, Primal, pumpkin, pumpkin pie

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Comments

  1. Clara C. Sierra says

    September 15, 2021 at 5:33 pm

    i AM grateful for getting your fabulous recipes. They are very nicely explained I thank you for your generosity of heart, time and effort! I wish you continued success.

    Reply
    • Tiffany Davis says

      September 16, 2021 at 12:00 pm

      Thank you so much Clara!

      Reply

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