Pumpkin Muffins

I'm always looking for more breakfast/snack ideas, and I definitely always love pumpkin.  So I found a recipe for these pumpkin muffins here, and I knew I wanted to try it.  Since it's snowing and cold outside today, I figured it was a good time to bake! I modified these a bit, mainly in that I cut down on the batch size, since I wanted to make sure they were good before I used a lot of my most precious commodity these days- almond flour (hey, it is pretty pricey...).  Well, they turned out to be great tasting little bite-sized muffins, and I am satisfied with my first attempt.  Here is what I did:

Paleo Pumpkin Muffins

(makes 12 bite-size muffins)

• 1 c almond flour
• 1/2 c canned pumpkin
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp  ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp sea salt
• 1/4 c honey
• 2 tsp almond butter

Preparation
Preheat the oven to 350 degrees. Grease a muffin tin with coconut oil.  Mix all ingredients together and divide batter evenly into the muffin cups.  Bake for 20 minutes.  Allow to cool for 5 minutes, then use a knife to loosen the muffins. They should pop out pretty easily.  Cool on a rack for a few more minutes and enjoy!  Or store them in an airtight container. 


Some notes: Like I said, my turned out pretty small and they didn't really "rise" like regular muffins often do- if you want them to be bigger, just double the amounts, or pour more batter into each cup.  Once I tried them, I realized they would also be really good if you threw some sliced/chopped almonds into the batter.  I will likely try that next time!  I think this was a successful first attempt at Paleo muffins, and I will likely be trying again with some modifications- stay tuned!