Fall is still about a week away, but you can smell the crispness of autumn in the air, the leaves are starting to change, all the neighborhood kids are in school, and Starbucks has their pumpkin spice flavor out. Last week I spent part of the day at Blake's Orchard in Michigan picking apples, berries, peppers and wine tasting with one of my best girlfriends. These pumpkin muffins are inspired by the orchard and a stop at Yankee Candle earlier today where everything smelled of pumpkin!
Ingredients:
- 1/2 c. eggs/egg whites/egg beaters or 2 eggs
- 3/4 c. pumpkin puree
- 1 tsp vanilla
- 1/3 c. honey OR 1/2 c. truvia sweetener
- 1 tsp vanilla
- 4 Tbsp butter OR 1/4 c. applesauce
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 1/2 c. almond flour
- 2 Tbsp chia seeds (optional)
- 2 Tbs flax (optional)
- 3 small apples chopped, granny smith work best
Directions:
1) Preheat the oven to 325F and add liners to 12 muffin cups
2) In a mixing bowl, add all the ingredients through the ginger (do not add flour, chia, flax, & apples)
3) After the pumpkin puree is mixed through and smelling of fall spices, add in the flour and apples. Also add in chia and flax if you decided to add that in too.
4) Put about 1/4 - 1/3 cup of the mix in each muffin tin (as seen below)
5) Bake the muffins for 25-30 minutes until golden brown on top. The ones below are about what they should look like when they're all done.
6) Enjoy the muffins for either breakfast or dessert.
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