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Pumpkin Pecan Muffins

These muffins are easy to make, gluten-free, sugar-free, and grain-free.
Prep Time10 minutes
Cook Time20 minutes

Ingredients

  • 1/2 cup hazelnut flour
  • 1 cup chestnut flour
  • 1/4 cup banana flour
  • 1 can pumpkin puree
  • 1/2 cup chopped pecans
  • 3 eggs
  • 1/2 cup xylitol
  • 1 stick butter
  • 1 1/2 tbsp pumpkin spice
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Place muffin liners in a muffin tan and set aside.
  • Cut the stick of butter into 4 squares and place them in a microwave-safe bowl. Heat in the microwave until melted. Set aside.
  • In a large bowl, add the flours, pumpkin spice, baking powder, and salt. Stir to combine.
  • In another bowl, add the xylitol, pumpkin, vanilla, eggs, and butter. Whisk to combine. Add the wet ingredients to the dry ingredients. Stir until just combined.
  • Fill the muffin liners 3/4 of the way up. Bake for 15-20 minutes.