Fall flavors, natural sweetener, and gluten free flour make these hearty pumpkin apple muffins a nice change up for fall.
12
Servings
9
Ingredients
1
Comments
Ingredients
- ¾ cups Buckwheat Flour
- 1 tablespoon Baking Powder
- 1 ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 4 individual Egg
- 1 cup Pumpkin, Canned
- ½ cups Honey
- 1 ½ cups peel and dice Apple
- ½ cups chop Almonds, Raw
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease a muffin tin or line with paper liners.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease a muffin tin or line with paper liners.
- In a large mixing bowl, combine buckwheat flour, baking powder, cinnamon, and salt.
- In another large bowl, whisk together eggs, pumpkin puree, and honey.
- Add wet ingredients to dry ingredients and stir gently until just combined.
- Fold in apples and almonds.
- Divide batter among muffin liners, filling just to the top of the liner (or if using a greased pan, fill each well until almost full).
- Bake at 350 degrees for 30 minutes or until tester comes out clean and dry.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 148
- Total Fat
- 5g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 75mg
- Sodium
- 194mg
- Total Carbohydrates
- 24g
- Fiber
- 2g
- Sugar
- 15g
- Protein
- 5g
- WW Freestyle
- 4
1 Comment
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