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
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 8 muffins
Ingredients
- 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
Instructions
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Spray a muffin with PAM and heat your oven to 350 degrees.
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In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.
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In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
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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!
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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.
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