Pumpkin Muffins with Pumpkin Peanut butter Frosting

Grain-Free/Gluten-Free| Dairy Free| Refined Sugar Free| Oil free

Yield: ~9
This was such a hit- I made them for the Super bowl yesterday and everyone loved them! Who says pumpkin season isn’t all year? Make these for the week ahead and enjoy for a mid-day snack or breakfast with fruit and nut butter. I like to make recipes with low sugar high fiber and protein to double as breakfast, dessert, or a pre-workout/ post-workout snack. If you take a look at the Nutrition Facts below, you will see they are rich in fiber protein, and monounsaturated fats aka healthy fats. These nutrients are key when it comes to satiety so you’ll feel full and ready to tackle the day.

Also, the carb:protein ratio is ideal for a pre- or post-workout snack!
Note* This can easily be made vegan just substitute the egg white for flax or chia egg or aquafaba in a 1:1 ratio. So for example, you would use 2 tbsp ground flax + 1/4 cup water.

-1 cup @bobsredmill superfine almond flour
-1/4 tsp salt
-1/2 tsp pumpkin pie spice
-2 tsp cinnamon
-1 tsp baking soda
-1/2 cup organic almond butter
-2 egg whites -1/2 cup organic pumpkin puree (unsweetened)
-1/4 cup organic coconut sugar
-2 tbsp unsweetened almond milk (or your milk of choice)

1.Pre-heat oven to 350 F.
2.In a medium bowl, combine dry ingredients (almond flour, salt, pumpkin spice, cinnamon, baking soda, coconut sugar and whisk to remove any lumps.
3.In a small bowl, whisk egg, vanilla, almond butter, pumpkin, and slowly incorporate coconut sugar until well combined.
4.Form a well in the dry, and add the wet ingredients. Stir until you form a batter and then evenly distribute into lined muffin tin using a cookie scoop or spoon.
5.Bake for 15-18 minutes or until inserted toothpick comes out clean.
Prepare frosting
Frosting Ingredients:
-1/4 cup chilled organic coconut cream
-1/3 cup pumpkin puree
-1/2 tsp vanilla extract
-1/2 tsp pumpkin pie spice
-2 tbsp + 1 tsp organic peanut butter
Stir ingredients until smooth and creamy.

Nutrition Facts: muffins w/ out frosting

Nutrition facts for muffins without frosting

With 15 g of fat, these are rich in “healthy fats” Monounsaturated fatty acids (MUFA’s) which protect against cardiovascular disease by lowering cholesterol, reducing inflammation, and can help prevent certain types of cancers.

The carb:protein ratio is great for a pre or post workout snack as well! Have this with a cup of milk, and you will feel great throughout your workout.

Nutrition facts: muffins w/frosting

Nutrition facts for muffins with icing

With the addition of frosting, there is higher fiber, protein, and fat which is ideal for satiety! These three nutrients are key in GI health and keeping you feeling full throughout the day.

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