Pumpkin Walnut Mini-Muffins

Prep time:  15 minutes

Cook time:  12-15 minutes

Total time:  About 30 minutes

Serves: 24 mini-muffins

Ingredients

1 cup almond flour/meal

1 cup canned pumpkin

2 eggs

¼ cup honey* (see below for sugar-free version)

1 tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

3/4 cup chopped walnuts plus a little extra if you want to sprinkle on top

Instructions

Preheat oven to 350*F.

Whisk the eggs in a large mixing bowl then combine all ingredients and mix well.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.

Bake for 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.

Let cool for 10 minutes then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

*For the sugar-free version use 1 tbsp Xylitol and 2 tbsp Splenda or you can use 2 packets of Stevia.  I topped the muffins with 1 tbsp Xylitol to give the top a crystal like coating.  Not all sugar substitutes taste the same so you might have to add less or more depending on the sweetness desired. 

Adapted from: www.thisiswhyimfull.com