I love fall and I love pumpkin. And I love these muffins. I originally got the recipe from a friend of mine at the Primal Kitchen, but after I moved, I lost my copy of the recipe, so I had to improvise. Here's what I did, and they came out delicious. Mmmm. Seriously, they are so yummy. I could eat these muffins every day.
Measure and mix the dry ingredients:
- 300g almond flour (2.5 cups)
- 1/2 t baking soda
- 1/2t baking powder
- 1t cinnamon
- 1/2t nutmeg
- 1/2t cloves
- 1/2t ginger
Add the wet ingredients and mix until everying is combined:
- 3 eggs
- 84g honey (1/4c)
- 200g pumpkin puree (about half a can of the smaller can size, 1 3/4 c)
Pour batter into greased muffin tins. I don't use paper liners because they tend to stick to the muffin too much and then I lose half of the delicious tastiness... or I look like fool scraping the muffin bits off of the paper with my teeth...). Bake the muffins at 325F for 23-25minutes.
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