I don’t think I am alone in feeling pure joy when orange pumpkin flavored treats align the grocery store aisles. Pumpkin breads, donuts, spreads, muffins, pancakes…you name it. While I have no problem eating pumpkin flavored treats all year long, there is something much more enticing about having pumpkin flavored foods when the yellow leaves are on the ground as well.
Pumpkin muffins are one of my favorite ways to enjoy pumpkin during the fall season. I have a recipe I’ve been making for years that I look forward to baking every fall.
Pumpkin puree gives the muffins the BEST consistency and texture. Be sure to purchase pumpkin puree and NOT pumpkin pie puree. Pumpkin pie puree is full of added sugars and is way too sweet for this recipe.
Since honey is the only sweetener, these muffins are a healthy option for breakfast or to curb any sweet cravings as a dessert.
Now that I try to eat primarily grain free, I had the challenge of adjusting my former recipe which was only gluten free to an entirely grain free one. To make it grain free, I combined almond flour and coconut flour instead of a gluten-free all purpose flour mixture. I then sweetened the muffins up with honey, almond butter, and dark chocolate chips on some of them. I found the muffins taste best when heated, or spread with almond butter.
Start by combining all of the wet ingredients into a stand mixer of large mixing bowl. Mix all of the “dry” ingredients in a separate bowl Combine the wet ingredients. While the mixer runs, slowly add in the dry ingredients, about a 1/2 a cup at a time. Continue until all dry ingredients are added to the bowl.
In a greased muffin tin, add the batter about 3/4 to the top. Add your favorite toppings to the muffins, like dark chocolate, pumpkin seeds, or just eat them plain!
1 can of pumpkin
1/4 cup of honey
1/4 cup of almond butter
1 tsp. of vanilla
2 tbsp. of melted coconut oil
1/2 cup of almond flour
1/2 cup of coconut flour
2 tsp. of cinnamon
2 tsp. of Trader Joe’s pumpkin pie spice blend
1 tsp. of nutmeg
1/2 tsp. of salt
1 tsp. of baking powder
1 scoop of collagen peptides (Optional, but adds protein. I used Further Food collagen)
Dark chocolate chips
1. Preheat the oven to 350
2. Crack the eggs into a stand mixer or large mixing bowl and whip.
3. Combine the remaining wet ingredients with the mixed egg (pumpkin, honey, almond butter, coconut oil and vanilla)
4. In a separate bowl, stir together the dry ingredients (almond flour, coconut flour, spices, baking powder, collagen)
5. Turn the stand mixer on, and slowly add the dry ingredients 1/2 a cup at a time. Continue until all ingredients are combined
6. Once the batter is well combined, add to a greased muffin tin, filling about 3/4 of the way full
7. Add optional toppings if desired
8. Bake at 350 for 15-20 minutes, or until golden brown. Note: Given that these are Paleo muffins, they will not “rise” like a traditional muffin. Keep a close eye rather than waiting for them to rise or else they can burn!
9. Remove from the oven, and let cool!
10. Muffins taste the best when heated or with an almond butter spread