These pumpkin muffins are a great carb “treat” I stumbled on!
I’ve been working on my nutrition and strength routines during this marathon training cycle. Specifically, I’ve been very aware of my protein intake. Carbs are great, but I now look at them more as a treat, not as the staple of my diet. I’m excited to share some recipes I’ve come across during my nutrition journey – and be able to catalog them on the blog for ease of reference.
Because, as any true marathoner, I’m already looking forward to my next training cycle where I can refine things a little bit more, become stronger, more mindful of what I’m eating/when… all of that exciting stuff :). In the meantime, enjoy this first fall-inspired muffin recipe!
Pumpkin Breakfast Muffins
- 1 ½ cups Almond flour
- 2 1/2 Tbsp. Coconut flour
- 1/2 Tbsp. baking powder
- 1/2 Tbsp. pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup canned pumpkin puree not pie mix but puree
- 6 Tbsp. truvia honey
- 3 Tbsp. cashew or other nut butter
- 1 large egg
Spray a muffin with PAM and heat your oven to 350 degrees.
In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.
In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
Add the dry ingredients into the wet ingredients and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 8 muffin cavities up about 2/3 of the way. Remember to fill the rest with water!
Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.