Whenever I make muffins for my child, I have a hard time not wolfing them down myself. Especially since the recipes I’ve chosen lately have been super delicious and healthy. I’ve been struggling a little bit in the food department with C and a few of you said you shared the same struggles! I made these delicious pumpkin muffins this week from Gluten Free Homemaker in the hopes that Charlie would like them. Not only was Charlie happy, but I absolutely LOVED them myself :) Perfect festive recipe for fall!

Ingredients:

3/4 can pumpkin puree
1 cup almond flour
1/2 cup coconut flour
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
3 eggs
3 tbs melted coconut oil
1 tsp vanilla extract
1/4 cup honey
chopped pecans for topping if desired (I take these off for Charlie)

Directions:

Heat oven to 350.
Grease muffin pan for 12
Combine almond flour, coconut flour, pumpkin pie spice, baking soda, and salt in a small bowl. Set aside.
In mixing bowl, mix pumpkin, eggs, vanilla extract, honey, and melted coconut oil.
Add flour mixture.
Pour batter into muffin tins and bake for 25 minutes or until toothpick comes out clean.
Enjoy!

baking ideas for baby fall recipe healthy pumpkin muffins