Pumpkin Muffins
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Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories284.4 kcal (14%)
Total Fat13.6 g (19%)
Carbs33.9 g (13%)
Sugars14.1 g (16%)
Protein8.7 g (17%)
Sodium203.7 mg (10%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cuppumpkin purée
2flax eggs
2 tbsp ground flax mixed with 4 tbsp water
⅔ cupdate syrup
½ cupplant milk
1 Tbspapple cider vinegar
1 ½ teaspoonsvanilla
Dry ingredients
Instructions
Step 1
Preheat oven to 350.
Step 2
Line muffin tin with baking cups
Step 3
COMBINE THE DRY INGREDIENTS
To a mixing bowl add oat flour, almond flour, baking powder, baking soda, and salt. Mix to combine.
Step 4
COMBINE WET INGREDIENTS
In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract.
Mix to combine.
Step 5
Combine wet and dry ingredients Pour the wet ingredients into the dry ingredients and mix to combine.
Step 6
Pour batter into the muffin tin with baking cups and place walnut on top of each muffin. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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