Pumpkin muffins with almonds
2
Points®
Total time: 0 min • Prep: 0 min • Cook: 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 (unsalted, no oil or sugar added)
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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