• 16-oz. jar creamy almond butter
• 8 oz unsalted butter, softened
• 4 tablespoons raw honey
• 29 oz canned pumpkin
• 8.8 oz shredded coconut, unsweetened
  
• 6 eggs
• 2 teaspoons baking power
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
  
• ¾ cup warm water

Tried this as an experiment, baked in large muffin tins at 325F for 60 minutes.  They came out okay, but slightly underbaked in the centers.  If I do them again, I'll probably double the water and baking powder.  I think it was a little too try and doughy to get much rise.

Posted by: leoncaruthers at 11:28 AM | No Comments | Add Comment
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