Nothing says fall is here, like a delicious pumpkin muffin. You can rest assured knowing this won't have a negative impact on your waistline. This grainless version is paleo-friendly and loaded with healthy ingredients.
Prep Time:10 minutes |
Cook Time:35 minutes |
Ready In:45 minutes |
Ingredients:
- 2 cup(s) almond flour/meal
- 2 cup(s) canned pumpkin
- 4 free-range eggs
- 1/2 cup(s) almond butter
- 1/3 cup(s) honey
- 2 teaspoon(s) baking powder
- 2 teaspoon(s) cinnamon
- 1 teaspoon(s) pumpkin pie spice
- 1/2 teaspoon(s) salt
- 1 cup(s) walnuts (chopped)
Instructions:
Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Line muffin tin with paper liners and fill cups about ¾ way full with batter.
Bake for 32-35 minutes or until muffins are cooked all the way through. Allow to cool before serving. Makes 18-20 standard-sized muffins.
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