It has been chilly here in southern California lately. Not nearly as cold as other parts of the globe but a hot cup of tea or coco would be very welcome. You can’t have a good cup a tea without a little yummy treat to nibble on as you sip. This is where these pumpkin spice muffins with a little bit of cinnamon frosting come in handy. Remember when I talked about how good pumpkin was for you well I couldn’t leave you hanging with just one recipe. The muffins themselves aren’t terribly sweet but with the frosting on top boy are they yummy. For the non Paleo folks out there this recipe may not be as sweet as your regular joe muffins. I find regular deserts way too sweet myself since I have altered my cooking habits. I love spicy and savory dishes, but seem to be more sensitive to sugar now. Give these a try and let me know how you find them.


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1½ cups almond flour

3/4 cup canned pumpkin (or cook and puree pumpkin yourself)

3 large eggs

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

2 tsp pumpkin pie spice

1/8 tsp sea salt

1/4 cup raw honey

2 tsp almond butter

1 Tbs sliced almonds


1. Preheat oven to 350℉.

2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).

3. Mix all ingredients and pour evenly into tins.

4. Bake for 25 minutes on the middle rack.

5. Sprinkle almonds on top immediately after taking them out of the oven.

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½ cup butter (goat, or organic cows)

1 tbs cinnamon

1 tbs vanilla extract

1 tbs raw honey


1. In a medium sized mixing bowl combine all ingredients. Blend using a hand mixer until the mixture becomes a fluffy whipped frosting (approx 2-3 min).

2. Spread frosting on cooled pumpkin spice muffins.

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Go get your bake on!