Name: Pumpkin Spice Muffins - Gluten Free
Yield: 4 servings
Ingredients: 2 c. ground almond meal or flour; 1 c. chopped walnuts; 1/2 c. ground flaxseeds; Sweetener such as Truvia, stevia extract or xylitol equal to 3/4 c. sucrose.; 2 t. ground cinnamon; 1 t. grated nutmeg; 1 t. ground allspice; 1t. baking powder; Dash of fine sea salt; 1 can (15 oz.) pumpkin puree; 1/2 c. sour cream or coconut milk; 2 large eggs; 1/4 c. walnut oil or melted coconut oil

Servings: 4 persons

2 c. ground almond meal or flour
1 c. chopped walnuts
1/2 c. ground flaxseeds
Sweetener such as Truvia, stevia extract or xylitol equal to 3/4 c. sucrose.
2 t. ground cinnamon
1 t. grated nutmeg
1 t. ground allspice
1t. baking powder
Dash of fine sea salt
1 can (15 oz.) pumpkin puree
1/2 c. sour cream or coconut milk
2 large eggs
1/4 c. walnut oil or melted coconut oil

1
Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin with oil.
2
Stir together the almond meal, walnuts, ground flaxseeds, sweetener, spices, baking powder and salt in a large bowl. Stir together the pumpkin, sour cream or milk, eggs and oil in another large bowl.
3
Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half - three quarters full. Bake until a toothpick inserted in a muffin comes out clean, about 45 minutes.
4
Cool the muffins in the pans for 10-15 minutes, then turn out onto a rack to cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Spice Muffins - Gluten Free

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