Are you ready to see what’s on Tammy’s Table?

It’s Fall Y’all! So who is ready for another delicious recipe?

Muffin Ingredients:

• 1 cup Organic Pumpkin Puree (no sugar)
• ½ cup Almond Butter (creamy is best)
• 2 Eggs
• ¼ cup Pure Maple Syrup
• ½ tsp Vanilla Extract
• 1 ¾ cup Blanched Almond Flour (not almond meal)
• 2 tsp Pumpkin pie spice
• 1 tsp Baking soda
• ¼ tsp Salt
• ½ cup Enjoy Life mini chocolate chips

Maple Glaze Ingredients:

• ¼ cup Coconut Butter (not coconut oil.  Also called coconut mana)
• 2 Tbs Pure Maple Syrup
• 1 tsp Vanilla extract
• 1-2 Tbs Almond Milk-unsweetened

Muffin Directions:

• Preheat oven to 350 degrees. 
• In a large bowl whisk, all of the wet ingredients together.
• Next mix all the dry ingredients together, excluding the chocolate chips.
• Fold in the almond flour mixture into the wet ingredients and mix well.
• Next add the chocolate chips, but reserve some for the top of the muffin or use a little extra.
• Spoon into muffin-lined tray.
• I like to use the more firm version as seen in the picture as almond flour muffins tend to stick.
• If using the formed muffin cup liners, the recipe will yield about 9 muffins and you will need to bake around 26 minutes or until toothpick inserted is clean.
• If using regular paper muffin liners, recipe yields 12 muffins and baking time is approximately 22-24 minutes. 

Muffin Glaze Directions:

• Place the coconut butter in the microwave for about 20-25 seconds or until you can easily whisk until smooth.
• Add the maple syrup, vanilla and 1 Tablespoon of almond milk.
• You don’t want the glaze to be too thin as it will run over the muffin. 
• Once the muffins are completely cool top with a spoonful of glaze and enjoy.