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.