2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 tsp vanilla
1/2 cup honey
1/2 tsp lemon juice
1 cup fresh cooked pumpkin
1/2 cup chopped walnuts
For this recipe I had some pumpkin that I had roasted the day before.
Preheat oven to 350 degrees.
Mash up pumpkin so it is soft. Add the rest of the ingredients, except walnuts, and blend for three or four minutes. It’s okay with this muffin recipe to blend well.
Line a muffin pan with cupcake holders (it turned out I had run out of these, so I sprayed the pan with olive oil and they did stick a little).
Pour by 1/4 cups into the cups. I had a little extra batter so I added a little more to each one.
Top each muffin with chopped walnuts. If desired sprinkle a little cinnamon on the top of each.
Bake for 18 – 23 minutes, or until knife inserted in the center comes out clean.
Allow to cool before removing from pan.
|Pumpkin Walnut Muffins|
This recipe being shared on Slightly Indulgent Tuesday
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020
- SCD Recipe: Fig Crumble Bars - August 29, 2020
- SCD Tip: Easy One Ingredient Pineapple Ice – No Sugar - August 20, 2020