Pumpkin Pucks (or cupcakes)

Submitted by: Stacy and Matt

Servings: 12

Ingredients: 1 C pumpkin puree (we use fresh roasted in a water bath)
1 C almond butter
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating

Instructions:     ♥ With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
♥ Add honey and syrup and beat in eggs one at a time
♥ Add dry ingredients to wet and mix until just combined
♥ Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
♥ Top with decorations, if you choose to do so – they’re really just perfect without anything though
Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean

If you want a cupcake, top them with our Cinnamon Ginger Frosting (http://paleoparents.com/2011/cinnamon-ginger-frosting/) to make a wonderful cupcake!

Notes: Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).

Do these easy and fun steps (♥) with your little one!

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.