Looking to offset the flood of refined sugar coming your family’s way this Halloween? Grab the kiddos and bake up a batch of these muffins—put one in every backpack Halloween morning and hope for the best:)

 
Makes 12 muffins

What you need

1 1/4 cups almond flour
½ cup coconut flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 eggs, lightly beaten
¾ cup canned pumpkin
1/2 cup Tessemae’s Mayonnaise
1/2 cup honey
1 teaspoon vanilla extract
1/3 cup chopped pecans 

 
What you do

1. Heat oven to 350 degrees. Line a muffin tin with liners or oil lightly.
2. Stir together flours, baking soda, pumpkin pie spice and salt.
3. In another bowl, stir together eggs, mayonnaise, pumpkin, vanilla and honey. Add pumpkin mixture to dry ingredients and mix until just blended.
4. Stir in pecans, then divide among muffin liners so each is about ¾ full (about ¼ cup each).
5. Bake at 350 for 25 minutes or until toothpick inserted in center tests clean. Cool muffin tin for 5 minutes on a wire rack, then run a thin knife around each indent and turn muffins out; cool completely before eating.