Nutty Pumpkin Muffins

Makes: 12


  • 2 eggs
  • ½ cup truvia
  • 1 15 oz. can pumpkin puree
  • ½ cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2¼ cup oat flour
  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees and line a muffin pan with liners.
  2. Whisk together, eggs, and Truvia.
  3. Add the pumpkin puree and almond milk and whisk until smooth.
  4. Add the baking powder, baking soda, salt, and pumpkin pie spice and whisk until incorporated.
  5. Stir in the oat flour with a wooden spoon until well incorporated.
  6. Fold in the walnuts.
  7. Distribute evenly in muffin pan.
  8. Bake for 25 minutes or until toothpick inserted in center of a muffin comes out clean.
  9. Allow to cool for 10-15 minutes before eating.

Marcela’s Tips

Freeze muffins in an airtight container or bag for up to six months. Microwave for 20-30 seconds when you are ready to eat, or let it defrost by itself for a couple of hours.