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Pumpkin Pie Blender Muffins

<p>Richly satisfying, pleasantly sweet and subtly nutty these GAPS Pumpkin Pie Blender Muffins are as easy to make as they are to eat. With a touch of honey, notes of vanilla and a smattering of spice the underlying flavor of pumpkin is accentuated in a lovely harmony of taste.</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups cook and mash Pumpkin
  • 1/4 teaspoons Cinnamon
  • 1/2 cups Cashew Butter
  • 4 individual Egg Yolk
  • 1/4 cups Honey, Raw
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Coconut Flour

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 392 Calories
  • 23g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 184mg Cholesterol
  • 578mg Sodium
  • 43g Total Carb
  • 5g Fiber
  • 25g Total Sugars (Includes 19g Added Sugars)
  • 9g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in a blender and blend until smooth.
  2. Pour mixture into greased muffin tins and bake at 350 degrees for 20-25 minutes until toothpick comes out clean.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients in a blender and blend until smooth.
  2. Pour mixture into greased muffin tin and bake at 350 degrees for 20-25 minutes until toothpick comes out clean.
  3. Flash freeze.
  4. Divide between allocated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave 45-60 seconds.

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