These super soft Paleo Spiced pumpkin Muffins are topped with Almond Carmel Spread are nothing less of amazing! They’re a reader favorite and after baking one batch, you’ll understand why!
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This fall I wanted to get feedback from my readers. I asked what is the fall food you think of most often? It was no surprise that it was Pumpkin spice and everything nice! So that was first on my list of foods to create that would be sweet, flavorful and easy on the tummy for those who deal with inflammation issues. If you are looking for a PALEO treat, look no further. Not only does it fall in the low-carb category, but it is packed with almond butter (an excellent protein) and cinnamon, which both are know to help stabilize blood sugars in diabetics.
REASONS THESE MUFFINS ARE DIABETIC-FRIENDLY:
ALMOND BUTTER: Almond butter is an excellent way to access the health benefits of almonds all year long. Almond butter is also a great source of vitamin E, magnesium, copper, vitamin B2. It is a great source of monounsaturated fat, protein, and fiber which are essential for heart health and are know to help stabilize blood sugars.
CINNAMON: Results from a clinical study published in the Diabetes Care journal in 2003 suggest that cassia cinnamon (cinnamon bark) improves blood glucose and cholesterol levels in people with type 2 diabetes, and may reduce risk factors associated with diabetes and cardiovascular disease.
TRY SOME OF OUR OTHER PALEO DESSERTS:
PrintSpiced Pumpkin Muffins
These Spiced Pumpkin Muffins topped with a Almond Maple Spread are showing up Paleo Style! Snag a muffin for your morning coffee or make it the perfect ending to a delicious dinner!! It’s promised to be a crowd pleaser!!
Ingredients
- 1 bananas (ripe)
- 1/2 tsp baking powder
- 1 teaspoon vanilla extract
- 3/4 cup almond butter
- 2 eggs
- 2 tablespoons maple syrup
- 1/4 cup Pure Pumpkin
- 1 tsp coconut oil (melted)
- 1/2 teaspoon pumpkin pie spice
- 1 tsp cinnamon
Almond Maple Spread
- 1/4 cup almond butter
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1/4 tsp sea salt
Instructions
- Mix together your banana, eggs, vanilla, almond butter, baking soda, maple syrup, pumpkin pie spice and cinnamon in a bowl. Take an emersion blender to help create a smooth mixture. Spray your square muffin pan and pour mixture into each square.
- Preheat oven to 400 degrees and bake for 15 minutes.
How to make the spread:
- Add almond butter, maple syrup and vanilla together in a bowl and enjoy! You can continue to add vanilla and maple syrup to make it as sweet as you would like. You can put the spread in the refrigerator and it will help thicken.
Notes
If you prefer to have a few chunks of banana in your muffin it is recommended to not use an emersion blend and just blend mixture with a fork.
You can also add muffin papers to a round muffin pan and create a different shape muffin. Cook time is still the same.