Pumpkin Pucks

Ingredients:

• 1 C pumpkin puree
• 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 ts salt

Cooking Steps

♥ 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
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!).

• Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating

*Recipe taken from: fastpaleo