Stacy is one heck of a baking savant. Seriously. While I enjoy baking and have read books and recipes and taken classes to get good at it, Stacy has no academic background in baking. Some might see this as a disadvantage, but not her. She just plows on ahead, breaking all the baking rules and formulas as she goes. Some of the stuff she tries makes me cringe and I’ve cautioned her that some of her creations couldn’t possibly work. Yet somehow she defies all logic and makes it work.
What follows is the result of Stacy declaring that she wanted to make a “muffin that was more like pumpkin pie.” And by “like pumpkin pie,” she meant texture, not just flavor. Impossible, I said. I was very wrong. Somehow, she invented a muffin that is almost creamy on the inside and quite dense. This is a keeper. That night, I wanted to eat ALL of them and you will too. Best of all, minimal added sweeteners.
1 C pumpkin puree (we use Elana’s technique)
1 C almond butter
1/4 C honey
2 Tbsp maple syrup
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating
- ♥ With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
- ♥ Add honey and syrup and beat in eggs one at a time
- ♥ Add dry ingredients to wet and mix until just combined
- ♥ Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
- ♥ Top with decorations, if you choose to do so – they’re really just perfect without anything though
- Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean
If you want a cupcake, top them with our Creamy Not Cheese Frosting to make a wonderful cupcake!
Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).
Do these easy and fun steps (♥) with your little one!
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