Yields

10

Ready In:

25min

Good For:

Breakfast

About this Recipe

Pumpkin everything this time of year from lattes to roasted sides. We love to bake with pumpkin from pancakes, waffles to muffins. Make this batch of muffins at the beginning of the week and have a protein dense breakfast or snack on the go. Note, if your keto you can sub out the maple syrup for allulose.

Tricia Williams
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.

Ingredients

  • 1 1/2 cup almond meal
  • 1/2 tsp. sea salt
  • 3/4 tsp. baking soda
  • 1 tbsp. pumpkin spice mix
  • 4 eggs
  • 3/4 cup pumpkin puree
  • 1 1/2 tsp. vanilla extract
  • 1/3 cup maple syrup or allulose if you’re keto
  • Optional: add 1/2 cup of chocolate chips, cranberries or walnut pieces.

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together almond meal, salt, baking soda and pumpkin spice. In a separate bowl which together eggs, pumpkin, syrup and vanilla.
  3. Carefully stir the wet ingredients into the flour mix until throughly combines.
  4. Scoop batter evenly into a non stick muffin tin. Bake for 20-24 minutes or until cooked.
  5. Let cool and enjoy.

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