|5 min||30 min||8|
|1/2 can (15oz)||Pumpkin purée, canned|
|2 medium egg||Egg|
|1/4 tsp||Stevia sweetener, powder|
|4 tsp||Butter, unsalted (melted)|
|1 tsp||Vanilla extract, pure|
|3/4 tsp||Baking powder|
|1/2 tsp||Nutmeg, ground|
|1/4 tsp||Ginger, ground|
|1/2 tsp||Sea salt|
|1 1/2 tsp||Cinnamon|
|1 cup||Almond flour/meal, Bob's Red Mill|
|1/2 cup||Walnuts (finely chopped)|
Preheat oven to 325 degrees.
Line a muffin pan with non-bleached paper liners or silicone muffin cups. In a large mixing bowl, combine all ingredients EXCEPT almond four and walnuts with a hand mixer until well mixed. Stir in the almond flour and walnuts until incorporated. Batter will be very thick. Spoon batter into muffin cups and try to smooth the tops as much as possible.
Bake for 25-30 minutes or until a toothpick comes out clean.