This recipe combines my love of pumpkin and peanut butter!  Seriously- can it get any better???

I will make these into mini-muffins and freeze them for quick, easy treats in the boys lunches or for after school snacks.  Although pretty healthy, they are safer in the freezer because I could eat a whole batch with a nice cup of coffee!!!  YUM

Pumpkin Pie Muffins:

• 1/2 cup almond butter
• 3/4 cup canned pumpkin
• 1 egg
• 2 Tbsp honey
• 1/2 cup almond flour
• 2 Tbsp ground flaxseed
• 2 tsp of pumpkin pie spice
• 1 tsp vanilla
• 1/2 tsp baking soda

Throw everything in your blender and blend!  Either spray muffin pan with coconut oil spray or line it with muffin liners.   Bake at 375 for 20 minutes.  This recipe makes 24 mini muffins or 12 regular size muffins.

If you are following the 21 Day Fix, I count 1 muffin or 3 mini muffins as 1 yellow treat swap.

For my Type 1 friends- each mini muffin is 7 carbs.

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Enjoy!