Pumpkin Pie Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 62.8
  • Total Fat: 5.0 g
  • Cholesterol: 14.6 mg
  • Sodium: 40.2 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.6 g

View full nutritional breakdown of Pumpkin Pie Muffins calories by ingredient
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Introduction

This is from Elana's Pantry. I only changed the oil I used and the syrup, and left out the cloves, and used canned pumpkin. This is from Elana's Pantry. I only changed the oil I used and the syrup, and left out the cloves, and used canned pumpkin.
Number of Servings: 24

Ingredients

    Honeyville Blanched Almond Flour about 1.5 cups = 168 grams
    Celtic Sea Salt, 0.25 tsp
    Arm & Hammer Baking Soda, 0.5 tsp
    Cinnamon, ground, 1 tsp
    Ground Nutmeg, 0.25 tsp
    Ginger, ground 1 tsp, .25 tsp
    Coconut Oil Virgin Organic, Expeller Pressed Unrefined 2 Tbsp = 28 gram
    Sugar Free Maple Flavor Syrup, Maple Grove Farms, .5 cup
    2 Large Egg
    Canned Pumpkin, 1 cup

Directions

Preheat oven to 300

In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger.

With a hand blender, mix oil, syrup, eggs & pumpkin until smooth.

Stir wet ingredients into dry.

Place mixture evenly into mini muffin tins

Bake for 25 minutes; cool before removing from pan

Serving Size: Makes 24 mini muffins

Number of Servings: 24

Recipe submitted by SparkPeople user KRISYSILLS.

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