I just love a good breakfast that I can make ahead. Mornings for us are always c r a z y. If I were to be completely transparent—most mornings for the first hour all I can have the energy to make is coffee. I just sit there and play with my kids while my body wakes up in the wee hours and sip that glorious beam of heaven. That is until my toddler finally cracks and needs food NOW. Ha.
Having something on hand, such as these muffins, can be a real stress saver on mom and dad! That is if you don’t eat them all in one sitting.
These muffins have a spice that brings you back to your favorite fall latte. The spices compliment the pumpkin so well you may just have a hard time stopping at just one.
These muffins have been adapted from this recipe: Here
What you’ll need:
1 cup almond butter
1 cup pumpkin puree
3 large eggs
1 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup maple syrup
1 tsp of honey
1 heaping tablespoon of cinnamon
2 tsp ground nutmeg
1 tsp ginger
2 tsp ground cloves
How to Make:
Preheat oven to 350°
Combine all the ingredients and stir on medium in standing mixer until well combined.
Line one cupcake tray with liners or coat well with coconut oil.
Pour mix equally in all 12 liners and bake for 20-23 minuets.
Easy huh?
Enjoy!!
