Pumpkin Muffins made with Almond flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups Almond Flour (made from ground up raw organic almonds)3/4 cup 100% canned pumpkin(not pie filling)1 lg egg2 lg egg whites1/4 cup splenda (or you can substitute organic honey 1/2 cup but you need to increase flour to 2 cups)1 tsp baking powder1 tsp baking soda1 tsp vanilla extract (organic-no sugar added)1 1/2 tsp pumpkin spice1/8 tsp salt
Pre-heat oven to 350 degrees
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.
Remove muffins from oven & let cool for about 5 minutes. Serve warm or at room temperature & refrigerate leftovers in sealed container.
Makes 12 muffins of about 2 ounces
Number of Servings: 12
Recipe submitted by SparkPeople user RESA127.
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.
Remove muffins from oven & let cool for about 5 minutes. Serve warm or at room temperature & refrigerate leftovers in sealed container.
Makes 12 muffins of about 2 ounces
Number of Servings: 12
Recipe submitted by SparkPeople user RESA127.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 14.5 g
- Cholesterol: 17.7 mg
- Sodium: 176.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.7 g
- Protein: 7.6 g
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