Pumpkin Muffins

Sometimes when my day feels too controlled, too black&white, too yes&no … I’m just craving some give&take … you know … something *chewy*. When this happens, I go for something that also gives my body eggs and nuts, fibers, omegas, antioxidants from the spices, and of course, a vegetable (pumpkin). A little good fat is added to help with nutrient absorption. This whole ingredients and no-added-sugar package ensures this ‘treat’ is giving my *body* as much in the long run as the joyful eating sensation might be giving my mouth and mind in the here-and-now.

Bake 350 degrees for 22 min. Recipe yields 12 cups.

  • 4 eggs, whisked
  • 1 TBL flaxseed meal, whisked into eggs

Then add

  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 1/4 tsp nutmeg
  • 1/4 tsp stevia liquid
  • 1 tsp vanilla extract
  • 1/2 tsp psyllium husk
  • 1 1/2 cups almond flour
  • 1 cup of canned pumpkin (I usually round up)
  • 1/8 cup of melted coconut oil

Mix well, and use large spoon to fill into muffin cups. Bake @ 350 degrees for 22 min.

These freeze well! Which means you can double the recipe, get some quart freezer bags, put 6 muffins per bag (I suck out all the extra air just for good measure). Then, when I’m having ‘that kind of a day’, I get one out and let it thaw on the counter.

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