Despite doing all the research, I have yet to purchase more peanut flour. This is a problem around our house, as Ben and I have grown accustomed to having scookies on hand for quick and easy, not-so-sweet treats. It was inevitable that I bake up something to take the place of our beloved half-scone-half-cookies.
Because it’s fall, and because I love pumpkin, and because there seems to be an abundance of the orange stuff at both my farmer’s market and the supermarkets, I knew what I had to do.
Create a grain-free, refined-sugar free, pumpkin muffin. [Obviously.]
I’m a huge fan of pumpkin pie, so I took a few tips from fellow gluten-free bloggers on both their pumpkin pies and their pumpkin breads/muffins, and then I got to experimenting in the kitchen. Luckily, these turned out beautifully! To make the muffins more pie-like, I upped the amount of pumpkin in the recipe, which resulted in a super-moist, pumpkin-pie-like consistency that is good both warm out of the oven or straight from the fridge. I should also note that I’ve now made this recipe twice – once with homemade pumpkin puree, the other with canned – and I highly prefer the homemade puree version [much to my own surprise!].
Pumpkin Pie Muffins
grain- and refined sugar-free
- 1 1/4 c almond flour
- 1/2 c coconut flour
- 1/4 tsp finely ground sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla
- 2 Tbsp coconut oil
- 1/4 c maple syrup
- 1/4 c almond milk
- 2 eggs
- 16 oz. pumpkin puree [or one can]
Preheat oven to 350 degrees and grease a muffin tray. I like to spritz some oil in the bottom of the cups, then place cut pieces of parchment paper over it – the oil helps keep it in place.
Whisk together all the dry ingredients in a large bowl.
Whisk wet ingredients together in a medium bowl.
Pour the wet ingredients into the dry and stir to combine.
Drop the mixture into the muffin tins – they won’t rise much while baking.
Bake for 30 to 45 minutes, or until the tops are lightly browned and a toothpick comes out clean.
Enjoy! Makes 12 muffins.
This morning I enjoyed a muffin crumbled atop some pumpkin oats [no, I’m not afraid of turning orange]. Divine!
[in the bowl: oat bran, chia seeds, almond milk, maca powder, vanilla protein powder, pumpkin puree, cinnamon/ginger/cloves]
Alright, I’m off to teach kickboxing then stretch it out with some yoga. After that I’m headed to the dentist to get my chompers cleaned – wish me luck [I’m not very good with the dentist]! Have a beautiful Wednesday!
Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts. Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!