1 C pumpkin puree

1 C almond butter

1/4 C honey

2 Tbsp maple syrup

2 eggs

1/3 C almond flour

1 Tbsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating

 

Preparation

With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined

Add honey and syrup and beat in eggs one at a time

Add dry ingredients to wet and mix until just combined

Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)

Top with decorations, if you choose to do so – they’re really just perfect without anything though

Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean

Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).