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.
Nutritional info (per serving)
fat: 8 g
saturates: 1 g
carbs: 7.9 g
sugars: 0.6 g
dietary fiber: 2.3 g
protein: 3.9 g
sodium: 139 mg
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.