Pumpkin Muffin

Name: Pumpkin Muffin
Yield: 847 g
Ingredients: walnut 50 g; salt 3 tsp (1/3); almond milk 79 ml; Libby’s pumpkin puree 427 g; Whole Foods amber maple syrup 80 ml; oatmeal 96 g; Kirk almond flour 112 g

With maple syrup and walnuts (egg-free)

1,827 kcal

#low sugar #vegan

Image coming soon

Ingredients

Main ingredients

walnut 50 g
salt 3 tsp (1/3)
almond milk 79 ml
Libby’s pumpkin puree 427 g
Whole Foods amber maple syrup 80 ml
oatmeal 96 g
Kirk almond flour 112 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 198.99 g 42%

Protein 51.44 g 11%

Fat 98.54 g 47%

Serving size 847g

Cooking steps

1

Preheat the oven to 180°C (350°F).
2

Steam or cook the pumpkin and mash it.
3

In a bowl, mix sugar and vegetable oil (no eggs in this recipe).
4

Add the pumpkin, milk, and vanilla extract, and mix well.
5

Sift in the flour, baking powder, and salt, and combine with the batter.
6

Divide the batter evenly into muffin tins.
7

Bake in the preheated oven for 20 minutes.

Pumpkin Muffin

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