2 cups of almond flour (or you can use your own gluten free variety)
1/4 cup chopped raw pecans
Preheat oven to 350 degrees. Place muffin wrappers in a muffin tin. Mix the honey, pumpkin and oil together in a bowl. Then add the cinnamon, baking soda, salt and nutmeg and stir to combine.
Add almond and coconut flour and gently mix. If batter seems too sticky and wet, add more flour. Scoop into muffin wrappers until they are ¾ full. Sprinkle pecans on top. Cook for 20-25 minutes or until done. They tops of the cupcakes should start to crack and get brown around the edges when they are done. They will be moist on the inside. Makes 8 muffins.
NOTE: Coconut flour is very high in fiber and can only be used for 1/4 the amount of flour in any recipe. If you don’t have coconut flour, just use all almond flour.
I agree with you, Anne. There’s definitely something off with this recipe. Given your heads-up, I added one flax egg (1 T flax + 3 T water) and used only 1 cup of the almond flour–and despite adding liquid and omitting an entire cup of flour, it was still thick as a brick! It also could have used vanilla.
It’s so discouraging to spend money on expensive ingredients and waste time to prepare something that’s a flop. If someone has the solution to make this edible, please provide; otherwise, I’d advise skipping this recipe.