Pumpkin Muffins
Prep:
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Cook:
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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
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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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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
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.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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