These muffins are a favorite in my house hold.  They freeze well to make ahead for grab-n-go breakfast, lunch, or snack.


  • 1 cup pumpkin or butternut squash puree (below recipe or canned
  • 1/2 cup honey or agave
  • 2 eggs
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 2 cups almond flour
  • 1/2 cup chopped nuts – OPTIONAL
  • 1/2 cup raisins or currents – OPTIONAL

Pumpkin Puree:

Slice the pumpkin, or another squash (butternut is the sweetest), in half from stem to bottom, remove seeds (you can rinse seeds and toast them, if desired).  Roast the squash for about an hour at 350 degrees, face down in water that covers the bottom of baking pan/dish.  Cool the pumpkin, peel off skin, puree in blender of food processor.


  1. Preheat over to 350 degrees.
  2. Combine dry ingredients in bowl, blend well.
  3. Add all wet ingredients in larger bowl, mix, then add dry ingredients and combine well.
  4. Bake in full size lined muffin tins for 25 minutes or until toothpick inserted in middle comes out clean.

Yield:  12 muffins

NOTE:  Muffins tend to not bake to a smooth look on top…do not be alarmed, this is perfectly normal.

Treat Yourself Well!


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