I haven’t made muffins in a really long time. Confession…I’m not good with the portion control aspect and always want to eat, like 5 of them. When I woke up this morning, I wanted to make something special for the BOY’s birthday. He isn’t a huge breakfast person, but I know that he loves pumpkin.
I threw out the idea of pumpkin muffins and the BOY was on board.
And then I remembered that I had fun Birthday muffin liners.
This recipe for Paleo Pumpkin Muffins comes from The Frisky Lemon.
I whipped up a half batch of muffins for the BOY’s birthday breakfast.
Before they were even ready, our house smelled incredible!
I knew these muffins would be a huge success!
And the BOY agreed! We dug right into these warm muffins before they even had a chance to cool.
These tasty muffins were the perfect way to ease into our Sunday! They were super filling, and I was able to eat just 2.
Once we finally get moving out the door, we have big plans for a trip to Kohl’s and lunch, and then maybe a nap before heading out for another birthday dinner.
Do you like to bake muffins?
What did you make for breakfast today?
Paleo Pumpkin Muffins
From The Frisky Lemon
1 1/2 cups almond meal
3/4 cup canned pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 tsp vanilla extract
1/4 cup maple syrup (optional)
1/2 cup dried cranberries
1/2 cup pecans
Preheat the oven to 350 degrees. Mix all of the dry ingredients together in a large bowl.
Add the eggs, vanilla and maple syrup to the dry mix.
Stir in the pumpkin. Once combined, fold in the cranberries and pecans.
Scoop the batter into a greased muffin tin or muffin liners and sprinkle some shredded coconut on top if desired.
Bake for 20-25 minutes.
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