There are no small children at our home and we haven’t celebrated Halloween for a long time. But I still bake these pumpkin muffins every year. They are bright in taste and color, a liitle bit spicy and flavorful, that makes them perfect for chilly fall days.
prep. time, min
Nutritional info (per serving)
Preheat the oven to 180C. Place paper muffin cups into cupcake mold.
In a bowl of a food processor, combine pumpkin, almond milk, eggs, sweetener and spices. Beat until smooth. Then add the remaining ingredients except nuts and mix well. Stir in chopped nuts.
Using a spoon, pour the batter into prepared muffins cups until nearly full. Bake for 35-40 minutes or until a toothpick inserted into the center of a muffin comes out clean.