Pumpkin Walnut Mini-Muffins
Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: About 30 minutes
Serves: 24 mini-muffins
1 cup almond flour/meal
1 cup canned pumpkin
¼ cup honey* (see below for sugar-free version)
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
3/4 cup chopped walnuts plus a little extra if you want to sprinkle on top
Preheat oven to 350*F.
Whisk the eggs in a large mixing bowl then combine all ingredients and mix well.
Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.
Bake for 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Let cool for 10 minutes then invert onto a wire rack to cool completely.
Place in a tightly sealed container and refrigerate.
*For the sugar-free version use 1 tbsp Xylitol and 2 tbsp Splenda or you can use 2 packets of Stevia. I topped the muffins with 1 tbsp Xylitol to give the top a crystal like coating. Not all sugar substitutes taste the same so you might have to add less or more depending on the sweetness desired.
Adapted from: www.thisiswhyimfull.com