Pumpkin Spiced Hazelnut Muffins

Name: Pumpkin Spiced Hazelnut Muffins
Ingredients: 2 eggs; 1/2 cup cooked pumpkin or winter squash puree (from the can is fine too); 1/3 cup honey (warmed up until easy to pour); 4 Tablespoons hazelnut oil (can sub with another neutral tasting oil like sunflower, grapeseed or even a light olive oil); 1 1/4 teaspoons pure vanilla extract; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 2 1/2 cups hazelnut flour (can substitute almond flour); 1/2 cup chopped hazelnuts; Hazelnut Butter for "icing" (recipe here)

dishingupthedirt.com

This post is sponsored by Bob’s Red Mill. All opinions are my own. It’s officially pumpkin spice (everything) season. And while I’ll be the first to admit that

View full recipe on dishingupthedirt.com

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 dishingupthedirt.com.

Share this recipe:

Cooking tools:

Muffin tin
Oven
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spoon
Chef's knife
Cutting board
Toothpick

Ingredients

2 eggs
1/2 cup cooked pumpkin or winter squash puree (from the can is fine too)
1/3 cup honey (warmed up until easy to pour)
4 Tablespoons hazelnut oil (can sub with another neutral tasting oil like sunflower, grapeseed or even a light olive oil)
1 1/4 teaspoons pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 1/2 cups hazelnut flour (can substitute almond flour)
1/2 cup chopped hazelnuts
Hazelnut Butter for "icing" (recipe here)