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Pumpkin Spice Muffins - Recipe

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    Pumpkin Spice Muffins - Recipe

    Pumpkin Spice Muffins

    Ingredients:
    (Serves: 18)
    2/3 cup almond butter
    1/3 cup canned pumpkin
    2 egg whites
    3 Tablespoons honey
    1 Tablespoon pumpkin pie spice
    1 teaspoon vanilla
    1/2 teaspoon baking soda
    A pinch of sea salt

    Method:
    Preheat oven to 375F. Prepare mini muffin tin by buttering it, or line the tins with paper liners. Set aside.
    In your blender or mini chopper, add all ingredients and blend on high-speed until creamy, about 1 minute. This can also be done by manual stirring.
    Fill each muffin cavity about 3/4 full with the muffin mixture.
    Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.
    "By yarrow and rue, and my redcap too."

    #2
    Re: Pumpkin Spice Muffins - Recipe

    Think I'll try this using chia gel instead of egg whites. Sounds good.

    "No, no, you're not thinking; you're just being logical." -- Niels Bohr

    Comment


      #3
      Re: Pumpkin Spice Muffins - Recipe

      Originally posted by OldMotherWestWind View Post
      Pumpkin Spice Muffins

      Ingredients:
      (Serves: 18)
      2/3 cup almond butter
      1/3 cup canned pumpkin
      2 egg whites
      3 Tablespoons honey
      1 Tablespoon pumpkin pie spice
      1 teaspoon vanilla
      1/2 teaspoon baking soda
      A pinch of sea salt

      Method:
      Preheat oven to 375F. Prepare mini muffin tin by buttering it, or line the tins with paper liners. Set aside.
      In your blender or mini chopper, add all ingredients and blend on high-speed until creamy, about 1 minute. This can also be done by manual stirring.
      Fill each muffin cavity about 3/4 full with the muffin mixture.
      Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.
      These muffins sounds really good. Thanks for sharing

      Comment


        #4
        Re: Pumpkin Spice Muffins - Recipe

        Glad to have.

        - - - Updated - - -

        Originally posted by nbdy View Post
        Think I'll try this using chia gel instead of egg whites. Sounds good.
        They're pretty delightful.
        "By yarrow and rue, and my redcap too."

        Comment

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