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1 1/2 cup whole wheat flour or gluten-free flour (if using gluten free flour add 1 1/2 tsp xanthem gum too)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup honey
1/3 cup melted coconut oil
1 cup canned pumpkin
1/2 cup walnuts (chopped)
Preheat 350 F. Line muffin tin with paper liners.
Mix together in a bowl flower, spices, baking soda, salt, and baking powder.
Make a hole in the center of the flour mixture and add the eggs, honey, and melted coconut oil. Mix with a spoon until blended and then add the pumpkin and nuts.
Fill 12 muffin liners and then bake about 18-20 minutes. Eat them warm, cooled off, or you can freeze these for lunches later on. Enjoy!
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