Healthy Carrot Pumpkin Spice Muffins
These are SO good, moist and delicious and are the perfect recipe addition to add your Fall rotation!
INGREDIENTS:
3 large eggs, at room temperature
4 medium carrots, peeled and water squeezed out!!!
1 + ½ cups almond flour
1 + ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon Himalayan sea salt
3/4 cup canned pumpkin purée
1/4 cup honey
1/4 cup coconut sugar
2 tablespoons almond butter
1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
1/3 cup softened Organic Cream Cheese
2/3 cup Hello Amino Protein Icing Mix (code MICHELLE10) OR use organic icing sugar or a sugar free icing sugar
DIRECTIONS:
Preheat oven to 350F
Grate your carrots and squeeze out excess liquid in a cheese cloth or paper towel
In a large bowl, whisk together the almond flour, pumpkin pie spice , baking soda, cinnamon, and sea salt.
In a small bowl whisk the eggs. Mix in the pumpkin, honey, coconut sugar, almond butter, and melted coconut oil.
Add wet ingredients to dry, mix well then fold in your grated carrots.
Grease your muffin tins, I even grease them when using a silicone muffin tin! Or use liners
Bake for 25-30 min - what a toothpick comes out clean they are done!
In the meantime, get your organic cream cheese, I used my Hello Amino Protein icing sugar, and mix together OR you can make a basic cream cheese icing if you’d like!
Let your muffins completely cool, top with your cream cheese icing, and devour!
