| Directions: | With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
2.Add honey and syrup and beat in eggs one at a time
3.Add dry ingredients to wet and mix until just combined
4.Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
5.Top with decorations, if you choose to do so – they’re really just perfect without anything though
6.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 Creamy Not Cheese Frosting to make a wonderful cupcake!
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!).
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