Ingredients
2 c. ground almond meal or flour
1 c. chopped walnuts
1/2 c. ground flaxseeds
Sweetener such as Truvia, stevia extract or xylitol equal to 3/4 c. sucrose.
2 t. ground cinnamon
1 t. grated nutmeg
1 t. ground allspice
1t. baking powder
Dash of fine sea salt
1 can (15 oz.) pumpkin puree
1/2 c. sour cream or coconut milk
2 large eggs
1/4 c. walnut oil or melted coconut oil
Preparation
Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin with oil.
Stir together the almond meal, walnuts, ground flaxseeds, sweetener, spices, baking powder and salt in a large bowl. Stir together the pumpkin, sour cream or milk, eggs and oil in another large bowl.
Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half - three quarters full. Bake until a toothpick inserted in a muffin comes out clean, about 45 minutes.
Cool the muffins in the pans for 10-15 minutes, then turn out onto a rack to cool completely.
