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Paleo Gingerbread Pumpkin Muffins Recipe

   
 

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     Paleo Gingerbread Pumpkin Muffins

Category   Desserts - Breads
Sub Category   Raw
Servings   12

Ingredients
1 cup pumpkin puree
1 cup almond butter
1/4 cup honey
2 large eggs
1 tbsp maply syrup
1 tbsp molasses
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
 
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp cardamom

Instructions
Preheat oven to 350 degrees. Mix all ingredients until combined and then pour into muffin tin. Bake for 25 minutes.
FOR DAIRY-FREE CREAM CHEESE FROSTING- 1/3 cup plain Tofutti cream cheese; 1/8 cup coconut oil, melted; 1/2 tbsp honey; 1 tbsp maply syrup; 1 tsp vanilla extract.
FROSTING- Microwave the Tofutti for a couple seconds only to soften. Melt coconut oil fully in the microwave and add to cream cheese. Stir until no lumps remain. Combine the rest of the frosting ingredients and whisk until the consistency is fluffy and like a very thick honey. Spread frosting on cooled cake and place in the fridge to harden.
NUTRITION FACTS PER SERVING Calories 212.0 Total Fat 14.8 g Saturated Fat 3.2 g Polyunsaturated Fat 3.1 g Monounsaturated Fat 7.2 g Cholesterol 31.5 mg Sodium 151.6 mg Potassium 254.2 mg Total Carbohydrate 17.0 g Dietary Fiber 2.9 g Sugars 11.3 g Protein 5.3 g


Originally Submitted
6/1/2013





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