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Maple Walnut Pumpkin Muffins

There are few flavor combinations better than MAPLE & WALNUT. Add a little pumpkin and you have a delightful fall throuple, if you will. A threeway match made in muffin heaven. A delicious polygamist marriage. Definitely legal. And I promise, no one gets their feelings hurt.


1 1/2 cups almond flour

3/4 cup pumpkin purée

3 tbsp melted coconut oil or ghee

3 eggs beaten

1/3 cup + 1 tbsp maple syrup

1 tsp vanilla extract

1 tbsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1/3 cup chopped walnuts

Preheat the oven to 350 degrees.

In a large bowl, combine almond flour, pumpkin pie spice, cinnamon, baking soda & salt. Add pumpkin, oil or ghee, eggs, 1/3 cup maple syrup, & vanilla and mix until just combined.

In a separate bowl, drizzle the remaining tbsp of maple syrup over the walnuts until all are coated.

Spray a muffin tin or use silicone liners (highly recommend!). Fill 10 cups about 3/4 full, and top with maple walnut mixture. Bake for 25-30 minutes.

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