SO good! Made them with fresh pumpkin, though I was running low on almond flour and thought about making my own, which I will try soon, but decided to keep it simple and just added 1/4 cup coconut flour to top off the 3/4 cup almond flour that I did have. Without the baking powder, they are a bit spongy and more of a cookie, but still tasty. I included it and added mini chocolate chips to half of the batch for the 7-year-old and she loves them! Can’t wait to make them again in a few weeks and enjoy them in all their glory. Just 2.5 weeks to go of this strict challenge!
Edited to add: made this into a pumpkin bread (with homemade almond flour this time!) and it’s really good that way too! Scroll down for pics.
1 cup almond flour/meal
1 cup canned or fresh pumpkin
1/4 cup almond butter
1/4 cup honey or agave
1 tsp baking powder
1 tsp cinnamon
½ tsp ginger
1/4 tsp salt
½ cup mini chocolate chips (optional)
Preheat oven to 350*F. Combine all ingredients in a large mixing bowl and blend well. Coat muffin tin or 10-12 re-usable liners with olive or coconut oil and fill with batter. Bake for 30-35 minutes or until muffins are cooked all the way through.
Pumpkin Bread pics (without baking soda…will be made again with baking soda and chocolate chips when this challenge is over!)