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Recipes > Categories > Dessert > Pumpkin Muffins

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Category: Dessert

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Tags: #Pumpkin Puree

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3 servings

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Published by Sindred

Makes 3 muffins so adjust the serving to how many you'd like to make.

Ingredients

Calories Fat Carbs Protein Sodium
gram Unsweetened Almondmilk, Vanilla
5 0 0 0 19
Calories Fat Carbs Protein Sodium
5 0 0 0 19
gram Pumpkin Puree
13 0 3 3 2
Calories Fat Carbs Protein Sodium
13 0 3 3 2
gram Applesauce,Unsweetened
6 0 2 0 0
Calories Fat Carbs Protein Sodium
6 0 2 0 0
teaspoon white vinegar
0 0 0 0 0
Calories Fat Carbs Protein Sodium
0 0 0 0 0
teaspoon Vanilla Extract
3 0 0 0 0
Calories Fat Carbs Protein Sodium
3 0 0 0 0
gram Whole Wheat Pastry Four
147 1 31 5 0
Calories Fat Carbs Protein Sodium
147 1 31 5 0
teaspoon Cinnamon
2 0 1 0 0
Calories Fat Carbs Protein Sodium
2 0 1 0 0
teaspoon baking powder
1 0 0 0 144
Calories Fat Carbs Protein Sodium
1 0 0 0 144
teaspoon baking soda
0 0 0 0 0
Calories Fat Carbs Protein Sodium
0 0 0 0 0
gram Monk Fruit Sweetener with Erythritol
0 0 0 0 0
Calories Fat Carbs Protein Sodium
0 0 0 0 0
Serving
Serving 59 0 12 3 55
Total 177 1 37 8 165
Calories Fat Carbs Protein Sodium
59 0 12 3 55
Total 177 1 37 8 165

Directions

  • Step 1

    Preheat oven to 350 F. Place muffin liners into a muffin pan.

  • Step 2

    Add all dry ingredients to a bowl and all wet ingredients to another. Mix each separately.

  • Step 3

    In the bowl with dry ingredients make a hole in the middle and pour the liquid in. Carefully combine the ingredients, do not overmix just combine until there is no longer any dry flour left. Let stand 5 minutes so the gluten develops.

  • Step 4

    Pour into muffin liners using a spoon, I do about 50  gram batter in each.

  • Step 5

    Bake for 23-30 minutes.

You can switch whole pastry flour for all-purpose flour. You can also use another sweetener than Monkfruit with erythritol

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