Almond Flour Pumpkin Mini Muffins

mygnsac

These are really good. Not overly sweet. First time I've used almond flour in anything. A bit caloric for a mini muffin though.

Ingredients

• 2 eggs
• 3/4 cup pumpkin puree (I increased this from 1/2 cup)
• 1/3 cup honey
• 4 Tbsp melted butter
• 1 tsp vanilla
• 1/2 cup unsweetened almond milk (I added this to thin the batter a bit)
• 1 tsp baking soda
• 1/4 tsp salt (I cut this from 1/2 tsp)
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 1/2 cups almond flour
• 1/4 cup chopped walnuts (I cut this from 1/2 cup)
• 1/4 cup raisins (I cut this from 1/2 cup)

Directions

1. Preheat oven to 325.
2. Spray or line a muffin pan with paper liners (24 mini muffins).
3. In a large mixing bowl, thoroughly combine and mix well all ingredients EXCEPT almond flour, walnuts, and raisins.
4. Stir in almond flour until well combined. Batter will be thick.
5. Stir in walnuts and raisins.
6. Spoon batter into muffin cups and bake on middle rack for 25-30 minutes, until golden brown and a toothpick comes out clean.

Per muffin: Calories 121; Total Fat 9.1g; Sodium 86mg; Total Carbs 9g; Sugar 6g; Protein 3g; Iron 1mg

Original Recipe Source

mygnsac

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mygnsac

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