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Monday, April 22, 2019

Pumpkin Muffins

If you have been following me for a while, then you know I am helping a lot of people through my new nutrition program. I am doing it along with my clients and we JUST finished our first 3 weeks, which is considered a "round". We start a new round in a week, and if you want in on it, then you really need to send me an email so we can get you your kit asap. This program is changing lives y'all and I sure would love to count you as one of the lives I help change!

If you are already on my nutrition program, this counts as 1 purple, and 1 orange.

I adapted it from the fixate 2 cookbook which comes with the program. It called for me to top it with whole nuts and a little bit of icing. One small change of crushing the nuts with cinnamon make for a much more aesthetic topping in my opinion. I made mine icing free. If you want icing, just mix together 2 oz cream cheese and 1 TBSP maple syrup and drizzle on top at the end. I didn't need it. And yes... of course they are naturally gluten free!


Pumpkin Muffins

makes 12

2 Tbsp pumpkin seeds
2 Tbsp sliced almonds
1 tsp cinnamon
1 egg
1 cup pumpkin puree
1 1/2 cups almond flour
1 TBSP maple syrup
3/4 tsp baking soda
1 dash sea salt




Preheat oven to 350 degrees

Place pumpkin seeds and almonds on a cookie sheet. Sprinkle with cinnamon. 
Place in preheated oven for 10 minutes. 

While the nuts are roasting. Add the remaining ingredients; egg, pumpkin, almond flour, maple syrup, baking soda, and sea salt to a bowl or mixer and mix until fully blended. 

Scoop evenly into lined muffin tin. 


By now the nuts should be done roasting. Put them into a food processor or blender to make nut crumbs. Top the batter with a tsp each of the nut crumbs. 

Bake for 20 minutes. Remove and cool. Store in an airtight container in the fridge. 

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