This year I actually feel like I have several good Thanksgiving recipes that I can share. In fact, I was thinking to myself that when the time comes to make my own Thanksgiving meal (instead of going to my in-laws), I would be able to do it confidently. Thank goodness! I mean, it's only taken over 10 years of marriage/consistent cooking to get to this point!
This muffin recipe is another winner given to me by my friend, Liz. The first time I made them it was a total FAIL because I forgot to add in the baking soda. So don't forget it. Because your muffins will come out like bricks. And you won't want to waste them so you will eat. them. all. despite being rock-hard. Just sayin'.
Cherry Walnut Pumpkin Muffins
1/2 c roasted almond butter
1/2 c pureed pumpkin
1/4 cup pure maple syrup or raw honey (I used honey)
1/2 teaspoon vanilla extract
1/2 tsp baking soda
2 tsp pumpkin pie spice or 1 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp Real Salt
2-3 cups (total) of shredded coconut, unsweetened or fruit-juice sweetened cranberries, and chopped walnuts.
You can switch that flavor combination for any of the following mix-ins, being careful that your batter is not too thick:
chocolate chips (I use Enjoy Life mini chips)
hemp hearts (only add about a tablespoon)
chia seed (only add a about a tablespoon)
unsweetened or fruit-juice sweetened cherries
Use an electric mixer to mix all ingredients together. The batter should be the consistency of a cake batter -- make sure it's not too thick. Fill muffin cups about 3/4 way full. Bake at 350 degrees for about 20 minutes, watching carefully. This makes about 12 regular sized muffins.
*I made mini-muffins for my one-year old. Cook them for about 15 minutes, watching (and smelling) carefully!