Pumpkin Spice Muffins (Grain-Free!)

Did you know that you can replace flour with ALMOND BUTTER and it’ll create a moist, fluffy, delicious muffin?! 🤯. As you know, I’m all about those hidden veggie recipes, and this one is a favorite with both my 3&5 year olds. Perfect for breakfast, snack, and kids’ lunchboxes!

 1 ¼ cups almond butter
  cup pumpkin puree
  cup dark chocolate chips (optional)
  cup maple syrup
 3 eggs
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract
 ¾ tsp baking soda
 ¼ tsp sea salt
1

Preheat oven to 350F. Line a muffin tray with silicone muffin liners.

2

In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.

3

Fill each liner around 3/4 full (leaving room to rise in the oven).

4

Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool and enjoy!

Ingredients

 1 ¼ cups almond butter
  cup pumpkin puree
  cup dark chocolate chips (optional)
  cup maple syrup
 3 eggs
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract
 ¾ tsp baking soda
 ¼ tsp sea salt

Directions

1

Preheat oven to 350F. Line a muffin tray with silicone muffin liners.

2

In a medium sized bowl, add all ingredients until smooth. Mix in the chocolate chips last.

3

Fill each liner around 3/4 full (leaving room to rise in the oven).

4

Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow muffins to cool and enjoy!

Pumpkin Spice Muffins (Grain-Free!)

2 Comments

  1. What is the almond butter for? What can I swap it out with? I’m very allergic to all nuts

    1. Hi! The almond butter makes it incredibly moist and creamy. I’d suggest replacing the almond butter with sunflower seed butter… just be prepared that it may turn the muffin slightly green once it mixes with the baking soda but it’s completely harmless!

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