Here’s a great pumpkin muffin recipe that I tweaked and doubled from paleoplan.com. It is a perfect ratio of the macronutrients for people with diabetes and delicious to boot. Two muffins can make a great breakfast with a glass of almond milk or one can serve as a satisfying snack. I was never a fan of pumpkin bread, until now.
1 3/4 cup pumpkin (I use the entire 15 oz. canned pumpkin, but you can use fresh-cooked as well)
3 cups almond flour
4 large eggs (cage-free and organic)
2 tsp baking powder
1 tsp cinnamon (excellent to help lower blood sugar and is also an antioxidant/antimicrobial)
3 tsp pumpkin pie spice (I didn’t have any on hand but used extra cinnamon and nutmeg in its place)
1/4 tsp sea salt
1/2 cup honey
1 1/3 tbsp almond butter (no added sugar)
1/8 cup, sliced almonds or chopped pecans
1 tsp coconut oil
1. Preheat oven to 350°F.
2. If you choose to coat the pan, use the coconut oil called for in the recipe to do so, and leave out the coconut oil in the recipe.
3. Beat eggs with egg beater and add the pumpkin and remaining ingredients, except almond flour. When well mixed, gradually add in the almond flour until completely mixed well.
4. Scoop 1/4 cup batter into each muffin tin.
5. Lightly sprinkle top of each muffin with the pecans or sliced almonds.
6. Bake for 25 minutes.
7. Let cool slightly and then indulge.
Servings: 20 muffins. I always make double-batches to freeze in individual portions and then thaw and warm up in microwave. It sure beats fast-food and is a lot quicker and healthier!
Calories: 260 each
Total Fat: 19.5 grams
Saturated Fat: 1.9 grams
Cholesterol: 41.7 grams
Sodium: 209 mg
Total Carbohydrates: 17 grams
Dietary Fiber: 5 grams
Protein: 9.3 grams
62% Fat (all healthy fats)