Pumpkin Spice Paradise

Fall officially visited San Antonio this weekend for two days before making way for 90 degree days again! We probably won’t get a better invitation to start enjoying pumpkin spice goodness before Thanksgiving. You are officially free to eat whatever Pumpkin Spice delight you desire (except for one with regular sugars, gluten, artificial ingredients, preservatives, GMOs, TMIs and/or packing peanuts…too many carbs in plasticized styrofoam) Can you get pumpkin spice air anywhere?

So what can you eat to get your pumpkin spice fix?

A few years back my wife picked up the Wheat Belly book upon a friend’s suggestion and found an amazing recipe for pumpkin spice muffins. They call for walnuts, but I prefer pecans (a south Texas twist) so if you prefer walnuts, you can sub them. Try them out. You’ll be glad you did!

Pumpkin Spice Muffins with Pecans

Ingredients

2 cups of Almond Flour (ground almonds)

1 cup chopped Pecans

1/4 cup Flaxseed Meal (ground flaxseeds)

Sweetener – like Truvia, Stevia or Splenda – equivalent to 3/4 cup of regular sugar

2 teaspoons Cinnamon

1 teaspoon Allspice

1 teaspoon Nutmeg

1 teaspoon Baking Powder

Dash of Salt (to taste)

1 can (15 ounces) Unsweetened Pumpkin Puree (sometimes called Cold Pack Pumpkin)

1/2 cup Sour Cream or Coconut Milk

2 Large Eggs

1/4 cup Coconut Oil, Olive Oil or complimentary Nut Oil

Directions

Preheat the oven to 325F. Grease a 12-cup muffin tin with oil. Stir together the almond flour, pecans, ground flaxseeds, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans for 10 to 15 minutes, then turn out onto a rack to cool completely.

I usually store these in a Ziploc bag in the fridge and heat them up in the microwave for 20-25 seconds. Then I cut them in half and add a pat of butter or cream cheese to each side. Pumpkin Spice Perfection! 🙂

Try them out and like, share and comment below. I’d love to hear if you like them and if you’ve tried any different variations. Have a good one!

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