Cinnamon Pumpkin Muffins
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Cinnamon Pumpkin Muffins
A totally delicious wheat free, low-calorie pumpkin muffin.
1 tsp sea salt
3 omega-3 large brown eggs
1 cup spelt flour
6 tsps sugar
1 cup chopped walnuts
15 oz canned pumpkin
1 cup lowfat buttermilk
1 tsp cinnamon
1 tbsp cinnamon
1/2 tsp clove
2 tsps ginger
1/2 tsp nutmeg
2 tsps baking powder
1 cup brown sugar
1 cup rye flour
Pre-heat oven to 375 °F (190 °C). Prepare muffin tins so you have enough for 24 muffins.
In a bowl mix, spelt and rye flour, brown sugar, baking powder, sea salt, spices and set aside.
In bowl with a mixer blend together pumpkin, eggs and buttermilk. If you like you can replace the brown sugar with 1 cup of agave nectar (mix in with wet ingredients).
Add wet ingredients to dry ingredients and stir till just combined. Do not over mix.
Add in chopped nuts. Mix a couple times. Portion out mixture into muffin cups.
Mix sugar with cinnamon, then sprinkle on top of muffins before baking.
Put muffins into 375 °F oven and bake for 20-25 minutes.
A toothpick inserted into the center of a muffins should come out clean. Cool on racks.
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in 1 serving of Cinnamon Pumpkin Muffins.
, 59% carbs, 11% protein.
Amount Per Serving
Calories from Fat 42
% Daily Values*
Polyunsaturated Fat 2.513g
Monounsaturated Fat 0.625g
Vitamin A 1%
Vitamin C 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
* Based on a RDI of 2000 calories
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