Pumpkin Muffins w/ Maple Candied Walnuts
Muffins:
1 cup pumpkin puree (not pumpkin pie filling)
1 cup almond butter
1 tablespoon maple syrup
1/4 cup honey
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest
Candied Walnuts:
1 cup chopped raw walnuts
1/4 cup 100% Pure Maple Syrup
cinnamon to taste
preheat oven to 350F.
in a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. pour into parchment paper lined muffin tins. (you can also use cupcake papers)
preheat a dry saute pan over medium heat
add the walnuts, maple syrup, and cinnamon and stir frequently until the walnuts are toasted and the maple syrup caramelizes, about 3min
remove from the heat and place the walnuts on some parchment paper to allow them to cool
sprinkle the tops of each muffin with candied walnuts. press into batter so that they "mold" with muffins as they bake.
bake until completely cooked through, about 20-25 minutes.
makes 12 muffins.
This recipe was created using the help from these original recipes:
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