Makes 12 cupcakes
Matt used to love making pumpkin pies for Thanksgiving, but usually pumpkin pies are made with a canned, thick liquid made out of sugar and milk called sweetened condensed milk. That doesn’t sound healthy at all! So we invented our own version of mini pumpkin pies, which we call pumpkin pucks! The inside is almost creamy and has plenty of pumpkin power in its punch!
INGREDIENTS
• 1 C pumpkin purée
• 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
• 1/3 cup mini chocolate chips or chopped nuts for decorating (Optional)
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Preheat oven to 350 degrees
2. With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined.
3. Add honey and syrup and beat in eggs one at a time.
4. Add dry ingredients to wet and mix until just combined.
5. Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense).
6. Top with decorations if you choose, but we think they are perfect without anything.
7. Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean.
8. Store chilled for up to a week or me.
