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 ( 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!