Pumpkin Mini Cakes - gluten free
2 cups chunky all-natural peanut butter
2 cups of pumpkin purée (not pumpkin pie)
2/3 cup of honey (or more if you prefer it sweeter)
2 tsp baking powder
1 tsp of baking soda
2 tsp vanilla
3 tsp of cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
Dash of clove
1/2 cup toasted walnuts
optional: 1/2 cup chocolate chips
Preheat oven to 350 degrees.
Mix all of the ingredients, except eggs and walnuts, together until smooth. While mixing add 1 egg at a time. Once all eggs have been added, turn mixer on medium and mix for 2 minutes. Add walnuts, mix to combine.
Spoon batter into mini cupcakes tins. Bake for 25-30 minutes . Test with a toothpick. Cool and enjoy.
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