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
3 eggs
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

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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1 Comment

  1. Is the batter supposed to be dry after all ingredients are mixed together? Our batter is not moist enough to stick together. We are wondering if we are missing a liquid ingredient.


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