I was just saying to my husband this morning that I really really love pumpkin pie, but really just the filling part and not so much the crust (because we cavepeople don’t do the crust thing). I googled paleo pumpkin pie filling and this awesome looking recipe came up.
I am totally making it tonight. It’s been a crazy-busy week and we haven’t been having the family sit-down dinners that we normally do. Hoping that we can have the trout we got at the farmer’s market (cause it’s great to purchase trout fresh from the fields…) and then have a nice dessert (which is not something we normally do). The kidlets will be thrilled to get something sweet, carby and totally comforting, rather than cold leftovers from the fridge. 🙂
These are the best muffins ever. I ran across this recipe from a friend on Facebook that I haven’t really ever interacted with, and if truth be told, probably shouldn’t really have as a friend, since we went to grade school together and that’s about it. But then she posted this awesome recipe and now I am going to keep her as a friend in case she finds some other awesome recipes that I will enjoy in the future.
May I just say that the best way to make these muffins (from experience – I have made them a lot) is as mini muffins with chocolate bits on top. You can substitute the nut butter for almond flour, but make sure you really grease up the muffin tins if you do this. Otherwise you’ll be wedging them out with a knife and licking the bottom of the pans…just sayin’.
Also – if you choose to use sunflower butter (as I do so that the kidlets can take them to school) be prepared for them to turn a startling blue-green once they cool completely. This is totally normal, but a little off-putting (although it doesn’t change the taste).