I'm a sucker for a good pumpkin gob. And pumpkin roll. And pumpkin dip....Okay. I'm a sucker for pumpkin. I CRAVE pumpkin all year long and when I started to see the billboards for the beloved "Pumpkin Spice Latte" #basic, you could find me running to our new local Starbucks to grab my very favorite drink: a grande iced pumpkin latte with almond milk. 😍
I'd been craving one every morning but I hate to start my day with sugary coffee!
This weekend I was determined to not stop for coffee any day this week and I made the most incredible pumpkin muffins for this weeks breakfast! If you know me, you know I LOVE to cook but my life is crazy right now and I feel like I have had enough LUNA bars for breakfast this month to last me a lifetime!!
The best part about these muffins are that they only took me thirty minutes INCLUDING clean up!
****The next best part, they're gluten free so I could share them with my sister who has celiacs disease!
What You'll Need:
-1 Large Ripe Banana
-1/4 cup almond flour
- 2 tbsp coconut flower
-1/2 teaspoon baking soda
-1/2 teaspoon Himalayan pink salt
-1 teaspoon vanilla extract
-1/2 cup Pumpkin Puree
-1/2 cup of Almond Butter (my favorite is from ALDI!)
-1 large egg
-1 teaspoon pumpkin pie spice
I preheated the oven to 375 degrees and poured my dry ingredients in my Vitamix and blended on high (a food processor or a beater for a few seconds would also work.) I then put my wet ingredients into the blender and I filled up my favorite silicone reusable muffin tins. After just twenty minutes in the oven they were perfect!
I shared too many with friends and don't have enough for Thursday & Friday's breakfast so sadly this week there is no picture...but sharing is caring!! #ITeachK.
Comment below if you made them and let me know how you like them. I'd love to try to make some type of apple muffin next week!