Pumpkin Spiced Hazelnut Muffins - Dishing Up the Dirt

Name: Pumpkin Spiced Hazelnut Muffins - Dishing Up the Dirt
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

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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)