Spiced 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
Scale
- 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.
Find it online: https://dishingupgrace.com/chocolate-chip-banana-muffin/