Easy to make, lower in sugar and SO good.
Total Time: About 25 Minutes | Makes About 6 Servings
What You Need:
3/4 Cup Almond Flour
1/2 Cup Pumpkin Puree
3 Tablespoons Agave (can add more depending on preference of sweetness)
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
1 Teaspoon Pumpkin Spice
1 Teaspoon Baking Powder
2 Eggs
For the Glaze Topping:
6 TBSP Powdered Sugar
1 Teaspoon of Almond Milk (or milk of choice)
2 Tablespoons Almond Butter
Directions:
Preheat oven to 350 degrees. In a large bowl, mix together the eggs, pumpkin, agave, and vanilla.
Stir in the almond flour, cinnamon, pumpkin spice, and baking powder until fully mixed.
Spray a muffin pan with non-stick cooking spray. add in the batter and bake for about 15 minutes.
While the muffins are baking, in a seperate bowl, add in the powdered sugar and almond milk and stir.
Add in the almond butter and stir until combined.
Once the batter in the muffin trays are fully cooked, let cool for about 10 minutes. Once cool, use a spoon to place into a small bowl or mug (1 serving is 1 muffin). NOTE - The consistency of the "muffins" will crumble so no need to try to keep them in the muffin form when adding to the mug!
Add in a tablespoon of the almond butter glaze and stir. Enjoy :)