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
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!