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Pumpkin muffins with almonds

2
Points®
Total Time
0 min
Serves
12
Difficulty
Easy

Ingredients

Egg

3 item(s), large

Canned pumpkin puree

1 cup(s), (about half a 15-oz can)

Water

¾ cup(s)

Vanilla extract

¾ tsp

Ground cinnamon

½ tsp

Kodiak Cakes Power Cakes Whole Grain Buttermilk Flapjack & Waffle Mix (53g serving)

1⅓ cup(s) dry mix

Monk fruit sweetener with erythritol

2¼ tsp

Lily's Dark chocolate baking chips

60 chip(s)

Sliced almonds

½ cup(s)

Instructions

  1. Preheat oven to 350°F. Line or grease the cups of a 12-cup muffin pan.
  2. In a medium bowl, whisk together the eggs, pumpkin, water, vanilla, and cinnamon. Stir in the baking mix and monkfruit sweetener just until combined.
  3. Divide the batter among muffin pan cups. Top each with 5 chocolate chips. Gently stir chips into batter. Divide the almonds among the muffin pan cups, pressing them slightly into batter.
  4. Bake 15 to 20 minutes, until a toothpick inserted into the center comes out clean. Let cool on a wire rack. Refrigerate for up to 1 week.

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