Pumpkin Muffins - flourless
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 c. almond flour1 tsp. baking powder1 tsp. baking soda1 tsp. cinnamon1 Tbsp. pumpkin pie spice1 scoop vanilla protein powder1/8 tsp. salt3 eggs3/4 c. canned pumpkin (not pumpkin pie filling)1/4 c. agave syrup or honey2 tsp. almond butter
Preheat oven to 325
Mix dry ingredients, being sure to break up lumps. Beat eggs lightly. Add the rest of the wet ingredients to the eggs and mix thoroughly. Mix the wet and dry ingredients and spoon into greased muffin tin (batter will be thick). Bake12-35 minutes depending on muffin size.
Serving Size: makes 6 large or 12 smaller (or approx 3 dozen mini) muffins
Number of Servings: 6
Recipe submitted by SparkPeople user TAPETUM.
Mix dry ingredients, being sure to break up lumps. Beat eggs lightly. Add the rest of the wet ingredients to the eggs and mix thoroughly. Mix the wet and dry ingredients and spoon into greased muffin tin (batter will be thick). Bake12-35 minutes depending on muffin size.
Serving Size: makes 6 large or 12 smaller (or approx 3 dozen mini) muffins
Number of Servings: 6
Recipe submitted by SparkPeople user TAPETUM.
Nutritional Info Amount Per Serving
- Calories: 322.4
- Total Fat: 19.3 g
- Cholesterol: 122.5 mg
- Sodium: 378.6 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.6 g
- Protein: 12.3 g
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