Another pumpkin recipe for the fall season! When you crack open a big can of pumpkin puree, you gotta use them up in all kinds of baking (check out my pumpkin shortbread bars recipe here). The results are some yummy muffins to keep in the freezer and warm up for a quick and nourishing breakfast! These grain free muffins are super soft and moist, not too sweet, and high in protein & low in carbs.
Recipe modified from nom nom paleo.
- 2½ cups finely ground almond flour
- 2 teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar or 1 teaspoon lemon juice or apple cider vinegar
- ¼ teaspoon kosher salt
- 1 cup canned pumpkin purée
- ½ cup maple syrup or honey
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional for garnish and inclusions: chocolate chips and pumpkin seeds.
- Heat oven to 350ºF. Line a muffin tin with parchment muffin liners or grease it well.
- Combine the dry ingredients in a medium bowl by whisking them together.
- In a separate large bowl, whisk together the wet ingredients until combined.
- Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined. At this point the baking soda would have been activated by the acid (cream of tartar or vinegar) to create the leavening effect, so don’t dawdle!
- Divide the batter evenly into each muffin liner.
- Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
- Remove the muffins from the oven and transfer to a wire rack to let cool before digging in!