Pumpkin Spice Muffins

Did you watch the New York City Marathon?  OMG what a race for both the men and women!

I was glued to my Mac but I was too nervous to sit still so I decided it was a perfect day to bake, (which I don’t do very often)!

Darn it anyway…I thought these were my favorite Super Hero Muffins (by the one and only Shalane Flanagan)!  I am not sure if it is because it’s pumpkin spice season or if it was the dreary wet rainy day, but gosh these are soooo YUMMY!  These Pumpkin Spice Muffins took over 1st place!

Speaking of first place.  None of my American heroes won today, but I am so PROUD of the top Women American Finishers.  Shalane made the podium and Molly Huddle & Des were not far behind.  Congrats to all of you and to everyone who participated.  What a GORGEOUS day to run!

Even though it wasn’t as gorgeous here, the rain couldn’t stop me from my morning run, especially today.  During my short 6 miler all I thought about all my friends running in New York City!  SO happy and excited for them!  I was so inspired as I watched the Elite’s battle through 26.2.  It was such a fun day of cheering on the runners and baking in my warm kitchen.

My words to my husband…I can’t wait to train again”.  Did I REALY JUST SAY THAT?

After all it would give me an excuse to eat more of these since I’d be running more miles again…after all they are perfect before a run, after a long run, and yes, you’re right…anytime!  SO maybe I’ll wait a while to begin training for my next 26.2…at least a couple more days.

These muffins are not only perfect on a dreary November day, but I am thinking how awesome they’d be at my next holiday brunch.  Don’t forget to pair these with a delicious cup of Matcha Tea or my Pumpkin Spice Matcha Tea Latte.

If you’re a pumpkin spice fan I suggest you set aside everything you’re doing now and whip these up.  They seriously don’t take long and even if they did, they are worth it!  Please do report back.

PUMPKIN SPICE MUFFINS ~ SUPER HERO MUFFINS #3 (adapted from RUN FAST, COOK FAST, EAT SLOW)

INGREDIENTS:

• 2 cups almond meal
• 1 1/2 cups gluten free old-fashioned rolled oats
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon fine pink Himalayan Sea Salt
• 1/2 cup walnuts, raisins, or chocolate chips (optional)
• 3 eggs
• 1 1/2 cup canned pumpkin puree (unsweetened)
• 6 tablespoons melted coconut ghee or butter
• 1/2 cup maple syrup

DIRECTIONS:

1. Pre-heat oven to 350°F.  Line a standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, pumpkin spice, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, melted coconut ghee, and syrup. Add to the dry ingredients, mixing until combined.
4. Spoon the batter into muffin cups, filling each to the brim.  Bake until the muffins are browned on top and ta knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
5. Store leftovers in an airtight container in the fridge or freeze.

NOTE TO SELF:  Try to leave the batter alone…it’s that good.

[reminder]Are you a pumpkin spice fan?[/reminder][reminder]Have you run the NYC Marathon? What is your favorite marathon course? I can’t wait to run NY some year. [/reminder]