I can’t remember the last time I made a cupcakes or muffins (though I make a few cakes every month), which is why I asked my sister and her husband to submit their recipe for gluten-free pumpkin cake muffins. I have been watching my sister, Amy from afar and am very proud of her. Amy was once a struggling waitress trying to work her way through college while battling weight issues. Now she’s a Nike model and Elite Beachbody fitness coach. As I write this, she is one of the top 20 coaches in the country, making a very good living by inspiring others. Go Amy! To read more about Amy, visit her blog.
So what does Amy eat when she wants something sweet? I was able to pull this yummy recipe from their hands. It’s a delicious gluten free muffin packed with fall flavors like pumpkin, cinnamon and maple syrup. Made with almond flour and almond butter, these are high in protein. We call them cake muffins because of their light texture and the delicious icing on top, making them a cross between a muffin and a cupcake. Whatever you call them, these are yummy enough — and healthy enough — to eat for breakfast or dessert!
For the muffins:
2 cups Almond Flour
3/4 cup pumpkin puree
3 tablespoons maple almond butter (Justin’s)
1/4 cup maple syrup
1 tablespoon coconut oil
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup GHEE or butter
1/2 cup maple almond butter (or regular almond butter)
4 tablespoons almond milk
1 ½ cups granulated sugar or confectioner’s sugar
2 teaspoons vanilla extract
For the muffins:
Preheat oven to 350° F/180° C and line a muffin tin with cups.
In a large bowl, mix together all ingredients until smooth. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before icing.
Mix together all ingredients until smooth. Before icing your muffins, place into the refrigerator to chill.