2 cups chunky all-natural peanut butter 2 cups of pumpkin purée (not pumpkin pie) 3 eggs 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 1/4 ginger Dash of clove 1/2 cup toasted walnuts optional: 1/2 cup chocolate chips Directions: 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.
0 Comments
Leave a Reply. |
Explore the New Mountain Rose Journal & Catalog
Categories
All
|
|
|
|
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
|
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
|
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
|
We are a participant in the following Affiliate Programs: Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites; ChristianBook.com Affiliate Program where we earn fees by linking to ChristianBook.com; Mountain Rose Herbs Affiliate program and earn fees on purchases made from links.