a tribute to a man
there are some people that are put into your life to guide you, to support you. they make you feel like a million bucks and that there's nothing you can't do. something about them earns...
pumpkin season, malibu style
not only are these delicious, but they are super easy to make. i'll let natalie take it from here!
xo,
gaye
even though it is 80 degrees here in malibu, i still cannot pass up celebrating pumpkin season. my aunt, a nutrition and wellness consultant, always has the healthiest (and yummiest!) recipes on her beautiful website. i was perusing her site, having a craving for pumpkin of course, and i saw these easy-to-make, healthy pumpkin muffins, i just couldn't pass up. i shared them with my friends the evening i made them and heard nothing but rave reviews. i plan to make these again for a thanksgiving treat!
sugar free pumpkin muffins
ingredients - dry
2 cups almond meal
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated ginger
ingredients - wet
3/4 cup pure canned pumpkin (make sure not to get the pumpkin pie mix, it has lots of sugar)
2 eggs, beaten
1/3 cup coconut nectar (i used agave nectar as a substitute here)
1/3 coconut oil, melted
1 teaspoon vanilla extract
pre-heat oven to 350 degrees.
in a large bowl, add all dry ingredients and stir to combine. in a separate bowl, mix together the wet ingredients. add wet to dry and mix well, until batter is formed. line or spray a muffin tin, and fill cups about half way with batter.
cook 18-20 minutes, or until tops are golden brown and a toothpick comes out clean.
make sure to try one warm, fresh out of the oven! enjoy!
xo,
natalie
xo,
gaye
ingredients - dry
2 cups almond meal
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated ginger
ingredients - wet
3/4 cup pure canned pumpkin (make sure not to get the pumpkin pie mix, it has lots of sugar)
2 eggs, beaten
1/3 cup coconut nectar (i used agave nectar as a substitute here)
1/3 coconut oil, melted
1 teaspoon vanilla extract
in a large bowl, add all dry ingredients and stir to combine. in a separate bowl, mix together the wet ingredients. add wet to dry and mix well, until batter is formed. line or spray a muffin tin, and fill cups about half way with batter.
cook 18-20 minutes, or until tops are golden brown and a toothpick comes out clean.
make sure to try one warm, fresh out of the oven! enjoy!
xo,
natalie
