Yep I’m in total fall mode! I have a legitimate reason why.
I moved in two Sundays ago and have had a week of two a days for volleyball. I spent a lot of time praying when we had to plank for a couple minutes! 🙂 I enjoyed getting to spend time with the team, even if it was a lot of sweat (and sore quads, my gosh.) It’s August and usually, it’s hot and humid. So, go to the pool, they said.
It will be fun, they said.
Lies. It was a crisp 57 degrees at 8 in the morning on Thursday and I have never been so cold in August in my life. Guys, I will not be doing that one again. We nixed the idea of doing a pool workout on Friday, thank goodness.
All that to say! I am in hot coffee mode. Hot drinks aren’t my thing in the summer but thanks to extra cool mornings and water, I am all over this coffee business. Muffins were made for coffee so I made some pumpkin muffins with an extra dash of cinnamon and nutmeg and it was wonderful. Oh how I’ve missed you, dear pumpkin pie spice.
These muffins are moist, but very light! That really surprised me, as I expected it to be more dense with all that almond butter. Nope, these are a great balance of moist but tender and light! And they’re so incredibly simple. Almond butter, pumpkin, an egg, some spices, and that’s pretty much it. I love these kind of recipes.
- ⅔ cup almond butter
- ⅓ cup pumpkin puree
- 2 eggs
- 3 Tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- Preheat oven to 350. Line a cupcake pan with cupcake liners and set aside.
- In a large bowl, heat almond butter for about 15 seconds so that it mixes more easily. Using a whisk or an electric beater, beat pumpkin puree, eggs, and honey into the almond butter.
- Stir in cinnamon, pumpkin pie spice, baking soda, and vanilla.
- Divide batter among prepared pan (I got 8 muffins, you can get 10-12 though) and bake for 16-18 minutes or until toothpick inserted comes out clean.