Pumpkin Muffins

Pumpkin in Septmeber is the only hint of Fall that us Southerners have to hold on to! Although the mornings and the evenings are cooling down a bit we are still reaching in the 90’s, so we can use all the help we can get.

If you have hung out with me and checked my recipes out before than you know KID and HUSBAND FRIENDLY recipes are king in our house and FREEZER FRIENDLY is my jam!

If you are 21 Day Fix or Portion Fix inclined then you will also understand, I tend to hoard my yellows or starches throughout the day. The great thing about this muffin recipe is it is NO YELLOWS!!! WOO HOO the hoarding continues.

Pumpkin Muffins 21 Day Fix Approved

1 cup pumpkin pureepumpkinmuffin2

1/2 cup pure maple syrup

1/2 cup nut butter (peanut, almond…..)

1 tsp baking powder,cinnamon, pumpkin spice

1/4 tsp baking soda

4 eggs

Grease 10 muffin wells. Preheat oven to 350 degrees. Whisk all ingredients together, using a 1/4 cup scoop portion out the batter evenly. Bake 20 to 25 minutes.

21 Day Fix exchanges are 1 red 1/2 purple 1 tsp

In the video i give a couple of tips in case you are short a couple ingredients. I also say it makes 20 muffins, i meant 10….oops…. Also let them cool completly before removing them from the tin. Normally I don’t use cups but when I make these again i will use the paper cups or I will purchase the silicone cups.

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