Pumpkin Spice Muffins

These protein packed muffins have been adapted from a recipe from Bree Argetsinger.

Ingredients

  • 1 1/2 cup almond meal (or almond meal flour)
  • 1/2 cup raw protein powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamon
  • 1/2 tsp cacao
  • 1/4 tsp all spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 2 Tbl olive oil
  • 1/2 cup Honey Lady Ginger and Clove Honey

Topping (Optional)

2 Tbl each of Hemp seeds, cacao nibs, coconut

Method

  1. Preheat oven to 180 degrees.
  2. Put dry ingredients together in bowl and mix.
  3. Add in pumpkin and eggs and whisk well.
  4. Mix in olive oil and honey and combine well.
  5. Fill 12 muffin cases.
  6.  Sprinkle topping if using.
  7. Bake in oven for 20-25 minutes.

Variations and Tips

  1. Use plain honey instead of Ginger and Clove honey and add 1/2 tsp ginger and 1/4 tsp clove.
  2. Use Cinnamon honey, add 1/2 tsp ginger and 1/4 tsp clove for an extra cinnamon kick.
  3. Make pumpkin puree by cooking with a little water until soft and then blending or mashing with a fork.  Freeze extra in ice cube trays for next time.