Pumpkin Pie Muffins
Enjoy the cozy flavors of autumn with these delicious and moist pumpkin muffins. The warm blend of cinnamon, nutmeg, and ginger complements the fresh pumpkin perfectly, creating a treat that is both comforting and satisfying. With a tender crumb and a hint of sweetness from agave nectar, these muffins are sure to become a fall favorite in your home.
— Constant Cookbook
Ingredients
- 1 ½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 pinch ground cloves
- 2 tablespoons grapeseed oil
- ½ cup agave nectar
- 2 large eggs
- 1 cup fresh baked pumpkin (or winter squash), well packed
Instructions
- In a large bowl combine almond flour, salt, baking soda, and pumpkin pie spice
- In a vitamix puree honey, eggs, and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin pan
- Divide batter between paper liners
- Bake at 350°F for 30-35 minutes
- Cool for 1 hour
- Serve
Yield
Makes 8 muffins
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