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Check out my blog Kait’s Inside Dish for my inspiration behind these muffins and find out just how versatile they really are.
Ingredients
1 cup of Almond meal
1 cup of pure pumpkin puree
2 egg substitutes
1/4 cup of agave/maple syrup
3/4 cup of creamy almond butter
1 apple sliced and chopped into bite size pieces
5 dates chopped into bite size pieces
1 tbsp of cinnamon
1/2 tbsp of pumpkin pie spices
1 tsp of baking powder
Method
1) Preheat oven to 350
2) in a large mixing bowl add in all ingredients, mix together until batter is creamy and all ingredients are well combined
3) Place cupcake liners in tray and using a spatula fill each liner with about 3/4 with batter
4) Bake for at least 50 minutes (they may need more time, as pumpkin is quite moist and may take longer to throughout bake through).
May 9th, 2012 at 11:08 pm
How many muffins does this recipe make? They’ve been in the oven for over an hour already & they’re starting to BURN (singe) on the top…..but they’re still too soft. Guess I shouldn’t have tried baking them w/o knowing how many to make. Maybe mine are too large????? HELP! Susan Voisin gives more explicit baking instructions, so I was a tad confused with this recipe…..