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Pumpkin Raisin Muffins

12 Servings Recipe By

Ingredients

  • 2 cups Almond Flour
  • 1/3 cups Coconut Flour
  • 1 teaspoon Baking Soda
  • 1 tablespoon Pumpkin Pie Spice
  • 1/2 teaspoons Sea Salt
  • 1 1/2 cups Pumpkin, Canned
  • 6 individual Egg
  • 1/4 cups Honey, Raw
  • 1/4 cups melt Butter
  • 1 cup Raisins

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 290 Calories
  • 17g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 123mg Cholesterol
  • 240mg Sodium
  • 30g Total Carb
  • 4g Fiber
  • 19g Total Sugars (Includes 6g Added Sugars)
  • 9g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Honest Body for same day cooking instructions.

Freeze For Later Cooking Directions

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?

  1. In a bowl, combine almond flour, coconut flour, baking soda, pumpkin pie spice, and sea salt.
  2. In a second bowl, combine pumpkin puree, eggs, honey and melted butter.
  3. Mix wet ingredients with mixer.
  4. Add dry ingredients to wet ingredients and mix.
  5. Fold raisins in gently.
  6. Divide batter among greased muffin tins.
  7. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in middle comes out clean.
  8. Allow to cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 10-15 seconds.

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