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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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.
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