Pumpkin Spice Mini Muffins (Paleo, Grain-Free)
I hope you’re not tired of pumpkin yet, cause we’ve got a long way to go! This weekend I started thinking about the Thanksgiving recipes that I want to develop, and I had to stop myself. Sure I will come up with some delicious Thanksgiving recipes for all you lovelies soon, but not quite yet.
In our culture, where pumpkin spice takes over the second summer is over, Halloween now creeps into late August and Christmas takes over immediately after Halloween (why does Thanksgiving get gypped) it’s difficult to live in the present. We’re so used to looking forward to something that we may be missing out on what’s going on right now. And what’s going on right now is pretty awesome, umhellofall. You may be missing amazing everyday moments with your family, your friends or your children because you can’t wait for those big holiday moments.
I realized this on my cousin’s bachelorette weekend in Chicago. I was overjoyed that my cousin and the rest of the best ladies visiting me. I planned so many fun activities for us to do each day, and there was such a happy feeling in the group, all the girls were so excited to be here and spend some time together. On Saturday we went to a spa in the morning to get our relaxation on. As I was getting a massage I started running through all the other things were going to do that day in my head. There was lunch, some sightseeing and then dinner and a show later that night, and I was still stressing over what bars I would take us to as the night was winding down. I realized that by doing thinking ahead all the time I was missing out on what was happening in the moment, and I wasn’t really enjoying my massage.
There’s nothing wrong with planning, I am a big planner and need to know how my day is going to be to have any sort of normalcy. But once you’re thinking about what you’ll have for lunch when you’re still eating breakfast, it may be an issue. Are you really savoring that meal then, or just rushing through it to get to the next one? Sometimes you need to make a conscious effort and tell your mind, stop thinking about that and just live in the present. It doesn’t hurt to slow down a little bit and actually savor what’s going on right now, what’s going on today and this week.
I’ve been making a conscious effort to live in the moment and enjoy the season we’re in now, and not just look forward to the next one. That’s why we get that dreaded feeling when the holidays are over, there is nothing else to really look forward to. This type of hype makes anything fall short of expectations.
These muffins make full use of the taste of this season, pumpkin and pumpkin spice and a little bit of dark chocolate chips for good measure. We enjoy them for breakfast or for a small snack.
These can also be made as regular muffins, instead of mini-muffins, this recipe makes 24 mini-muffins or 12 regular sized muffins.
Preheat oven to 350° and line a mini muffin pan with paper muffin liners.
In a medium bowl, mix all of the ingredients, except for the dark chocolate chips, and mix until combined well. Fold in the chocolate chips until combined.
Spoon the muffin mixture into the muffin pan until each muffin cup is 90% full.
Bake for 15 minutes until the muffins are dome shaped and golden brown.
Cool for 5 to 10 minutes before removing from muffin pan and serving.
- 1 cup almond butter
- ½ cup pumpkin puree
- ½ cup maple sugar
- 2 eggs, whipped
- ½ tsp baking soda
- ½ tsp pumpkin spice
- ½ tsp vanilla extract
- ¼ cup dark chocolate chips
- Preheat oven to 350° and line 2 mini muffin pans with paper muffin liners.
- In a medium bowl, mix all of the ingredients, except for the dark chocolate chips, and mix until combined well. Fold in the chocolate chips until combined.
- Spoon the muffin mixture into the muffin pan until each muffin cup is 90% full.
- Bake for 15 minutes until the muffins are dome shaped and golden brown.
- Cool for 5 to 10 minutes before removing from muffin pan and serving.