Pistachio and Pumpkin Chocolate Muffins
Pistachio and Pumpkin Chocolate Muffins. A healthy Pistachio and Pumpkin Chocolate Muffins — a PCOS-friendly snack recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.pcosmealplanner.com.
Cooking tools:
- Spice grinder
- Mortar and pestle
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Muffin tin
- Cupcake liner
- Cooling rack
- Airtight container
- Baking soda
Ingredients
- 1 1/2 Cups Honeyville Almond Flour
- 1/2 Cup Pumpkin Puree (I use Libby’s)
- 1/2 Cup Pistachios (Pre-salted)
- 1/2 Cup Just NOW Erythritol
- 2 Large Eggs
- 1/4 Cup Coconut Oil
- 3 ChocoPerfection Dark Bars (or 90% Cacao Squares)
- 2 tsp. Quality Vanilla
- 1 1/2 tsp. Cinnamon
- 1/2 tsp. Baking Soda
- 1/2 tsp. Apple Cider Vinegar
- 1/2 tsp. Nutmeg
- 1/2 tsp. Cloves
- 1/2 tsp. Ginger
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