Paleo(ish) Pumpkin Walnut Muffins
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Description
Pumpkin muffins modified from another recipe I found so it is gluten free and pretty clean in terms of diet.
Ingredients
- ½ cup pumpkin puree
- ½ cup coconut flour
- ¼ cup coconut oil
- ¼ cup agave nectar, or more to taste
- 6 eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- ½ teaspoon baking powder
- 1 pinch pumpkin pie spice, or to taste
- 1 cup chopped walnuts
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
- 2. Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup.
- 3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
Nutrition Facts
serving: 1 dozen muffins
calories: 168.8 kcal
carbohydrates: 8.5 g
protein: 4.8 g
saturated fat: 5.6 g
cholesterol: 93 mg
sodium: 80.3 mg
fiber: 1.7 g
sugar: 5.9 g
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