Pumpkin Muffins with Chocolate Glaze

If you know me...well, you know that before I began this whole attempt at clean eating. I was obsessed with baking. My best friend Ryan & I use to bake, all the time. I think he was in it only for eating the frosting.

Over the past year.... I have done weight watchers, belly blast (clean eating diet through Max Body Fitness), and the low carb thing. Problem is, I love cheeseburgers, sweets, and FOOD.

My friends Amanda recently introduced me to the Primal Diet. Basically you eat like a caveman. I stick to my belly blast diet. And when I get that sweet tooth I search Pinterest for something that will cure the craving.

And that has brought me to this recipe, http://taylorrmade.wordpress.com/2012/11/01/paleo-pumpkin-spice-donut-holes-with-dark-chocolate-glaze/
I sadly don't own cake pop pans or a donut hole maker... Which obviously, I should.
I followed the recipe pretty closely, only changing things to what I had and needed to turn donuts to muffins.

Paleo Pumpkin Spice Muffins with Chocolate Glaze

Muffins:

5 large eggs

½ cup Silk almond milk

 ½ cup pure honey
½ cup pumpkin puree

¼ cup coconut oil (melted)

1 teaspoon vanilla extract

¾ cup almond flour

½ cup coconut flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon pumpkin pie spice

¼ teaspoon sea salt

 Chocolate Glaze

¼ cup Enjoy Life chocolate chips ,melted

1½ teaspoons coconut oil, melted

1 teaspoon honey

Instructions
Preheat oven to 350. Grease up your muffin tins. (Side note, I prefer coconut oil.)
Mix the eggs, almond milk, pumpkin, maple syrup, coconut oil and vanilla in a blender and blend until the mixture gets frothy, about 20-30 seconds (depending on your blender).

Add the dry ingredients, then the blended products to a bowl I chose to stir til well blended.

Fill the muffin tins, a little less than 1/2 way.  

Put into the oven for about 15 minutes, check for a doughy middle. If still soft, put in oven for another 5 minutes. 

Place on a cooling rack and allow to cool completely.

For the glaze, mix melted chocolate, coconut oil, and honey together in a small bowl.  Individually dip the tops of each donut and then return to cooling rack for 10 minutes to allow glaze to set.  Then, transfer muffins to refrigerator to allow the glaze to harden.

Personal Experience: I ended up with 1 dozen regular size muffins & 12 mini muffins. 

Serving size: 1 regular muffin or 2 mini muffins. Fat 8.8g, Carbs 10.7g, Protein3.6g

Serving size: 1 regular muffin or 2 mini muffins. 127 calories. Fat 8.8g, Carbs 10.7g, Protein 3.6g

I thought these were delicious. They aren't a pumpkin nothing bundt cake but they are a good alternative.

Enjoy!
Meg