One of the my favorite things about Fall besides the crisp air, colorful leaves, and harvest time, are PUMPKINS! Taking a group hayride out to the field to pick the perfect one. Dreaming up how you will carve, paint, or decorate it. Watching your little pumpkin pick out her first pumpkin. There are few peaceful, fun, moments like it. When I want to feel Fall any time of year, the best way is to bake with pumpkin. This easy pumpkin spice muffin recipe is the perfect Treat.
These muffins are great for breakfast, a snack, or dessert.
And with a quick stir in of either 1 cup 90% chocolate bar or naturally sugar free chocolate chips & 1 cup of pecans these muffins turn into a real dessert.
Pumpkin Spice Muffins
Makes About 18 muffins. Bake at 350 degrees for 25 minutes
1 can pumpkin puree
1/2 cup melted butter
1 Tbsp. vanilla extract
1 cup ZenSweet
2 cups almond meal or flour
1 tsp. sea salt
1 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. cinnamon
1 Tbsp. pumpkin pie spice
1 cup of 90% chocolate bar pieces
1 cup of pecans
This is a quick & easy solution for almond flour in recipes
Mix the first four liquid ingredients in a bowl until well blended. Add the ZenSweet and mix until fluffy. Add the remaining dry ingredients and stir well. Gently fold in the optional ingredients if you like.
Grease or line your muffins tins with cupcake wrappers. Use an ice cream scoop to evenly distribute the batter between 18 muffin cups. Bake at 350 degree Fahrenheit for 25 minutes. Let the muffins sit and cool for at least 10 minutes before removing. I know this is difficult, but they stay firm with cooling.