Pumpkin Muffins Recipe | Nutritional Therapy for IBD

Ingredients

2 eggs

½ cup pumpkin puree

⅓ cup honey

4 TBSP melted butter

1 tsp vanilla

¾ tsp baking soda

½ tsp salt

1½ tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

2½ cups almond flour

½ cup chopped walnuts

½ cup raisins

2 eggs

123 grams pumpkin puree

80 ml (113 grams) honey

4 TBSP (56 grams) melted butter

1 tsp (5 ml) vanilla

¾ tsp (3.75 ml) baking soda

½ tsp (2.5 ml) salt

1½ tsp (7.5 ml) cinnamon

½ tsp (2.5 ml) nutmeg

¼ tsp (1.25 ml) ground cloves

¼ tsp (1.25 ml) ground ginger

250 grams almond flour

58 grams chopped walnuts

80 grams raisins

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Preheat oven to 325°F (163°C).
Line a muffin pan with paper liners (12 muffins).
In a large mixing bowl, use an electric beater to thoroughly combine all ingredients except almond flour, walnuts, and raisins.
Stir in almond flour until well combined.
Stir in walnuts and raisins.
Spoon batter into muffin cups, using wet fingers to press down any bumps on the tops before baking.
Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.