Grainless Pumpkin Muffins

This is a definite “kid approved” recipe as well which makes them a nice addition to a lunchbox.  The key is the spice mixture – it makes it taste just like pumpkin pie.

Advanced Plan – Makes about 8 large muffins or 16 small muffins


1/2 can pure pumpkin puree (7.5 ounces) – no sugar
2 organic eggs
1/4 teaspoon pure stevia extract (the pure steviosices/concentrated kind) or to taste – you can also use spoonable stevia or liquid stevia but you will need more.
4 tablespoons organic butter, melted
1 teaspoon pure vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1 cup almond flour
1/2 cup finely chopped walnuts

CORE PLAN OPTION:  handful or two of raisins or chopped dates


Preheat oven to 325 degrees.
Line a muffin pan with non-bleached paper liners or silicone muffin cups.  In a large mixing bowl, combine all ingredients EXCEPT almond four and walnuts with a hand mixer until well mixed.  Stir in the almond flour and walnuts until incorporated.  Batter will be very thick.  Spoon batter into muffin cups and try to smooth the tops as much as possible.  Bake for 25-30 minutes or until a toothpick comes out clean.