gluten-free pumpkin walnut muffins.

I’m back with another muffin recipe! (Here’s the whole wheat banana nut one if ya missed it)

If you’re like me and lusting after all things pumpkin-packed right now in the spirit of fall (but still want to eat healthy), then be sure to bookmark (or pin) this recipe because it’s definitely a keeper!

Recipe adapted from Carrots ‘n Cake

Makes approx. 9 regular-sized muffins

Ingredients: — always buy organic when possible!

• 1 cup almond meal
• 1 cup canned pumpkin
• 2 eggs (flax eggs, if vegan)
• 1/8 cup unsweetened apple sauce
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine all ingredients and mix well.

Pour mixture into prepared muffin pan lined with cupcake liners. Bake for 30 minutes or until golden brown. (Insert a toothpick into the center of the muffin to make sure it comes out clean). Serve with pumpkin butter for a real treat. Enjoy!