I made these paleo friendly, grain free Pumpkin Egg Muffins by The Whole Smiths to bring to a mama who just had a baby. They are super simple to make, only contain 5 ingredients (no expensive and fussy nut flours here), and are like mini little pumpkin pies without the guilt.
-7 eggs
-2/3 cup pumpkin puree
-3 tablespoons maple syrup
-1 teaspoon pumpkin pie spice
-1/2 teaspoon vanilla
-Small amount of oil to grease your pan or liners
In a medium bowl, beat the eggs. Add the pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract and whisk until well incorporated. Grease 12 muffin tins with cooking spray or your desired oil of choice. Pour 1/4 c batter into each muffin tin. Bake the pumpkin egg muffins for 15 minutes, or until the muffins are cooked through.
I like to let these cool and eat them straight out of the fridge because they remind me of little pumpkin pies that way.
