I’m feeling so much better this morning. So good, in fact, I did a little baking!
I had some canned pumpkin in the refrigerator that needed to be used up sooner than later, so I whipped up a batch of Pumpkin-Walnut Muffins, which are Paleo-friendly and gluten-free”¦ oh, and super delicious.
Ingredients:
- 1 cup almond flour/meal
- 1 cup canned pumpkin
- 2 eggs
- 1/4 cup almond butter
- 1/4 cup honey
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup chopped walnuts
Directions:
- Preheat oven to 350*F.
- Combine all ingredients in a large mixing bowl and blend well.
- Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
- Bake for 32-35 minutes or until muffins are cooked all the way through.
- Allow to cool before serving.
These muffins smelled incredible while they were baking””just like warm pumpkin pie. They turned out smooth, soft, light, and fluffy with a pumpkin spice and slightly nutty flavor. The walnuts add a nice crunch and chew to each bite. Mmm!
Recipe makes 6 muffins.
Has anyone tried to freeze? Was going to make a double batch…
@Lyn: I freeze them all the time as I make huge batches for my kids to grab as “on the go breakfasts” before school. Just double bag them in a ziploc bag and make sure to get the air out.
Love these ! Make them all the time! I play around with the ingredients: use different nuts, add a grated carrot or apple. use what i have on hand 🙂
thanks for the recipe!
loved, loved loved these muffins. Just made my first batch this morning and now I’m making another because I ate all but one of my first batch. Thanks for the recipe.
It would be very nice if all these recipes had nutrition information. Specifically carbs and calories.