Almond flour pumpkin muffins
The weather finally turned here in Denver dropping temperatures to feel a lot more like fall...finally!
I am pretty sure fall is my favorite season and I am so excited to see what a Colorado fall is going to look like! So far I am not complaining. The warmer weather and almost daily sunshine is great. But it didn't feel like fall after a stretch of 90 degrees!
As soon as the wind shifted I knew it was time....to bake! I love baking once the weather turns cool. There is just something so homey about it.
I was looking to create some delicious muffins that incorporated the flavor of the season but weren't full of sugar and flour so I came up with this recipe for a healthy pumpkin muffin that is fluffy and light and so satisfying!
Honestly guys you have to try these. They don't taste like a 'healthy' version. They taste amazing! My husband ate like 3 right away :) The trick to these is the little bit of almond flour. Don't skip that!!
And I wanted to create something that you could throw together in like 10 minutes or less.
Because when the muffin craving hits you want it to be easy! And honestly I wanted to have something I could do with my niece or nephews. For this recipe you literally throw all of the ingredients in the bowl at once, whisk and then portion them out! BAM!
Ok so you are gonna need...
Don't mind the half empty can of pumpkin. I gave some to the dog before snapping a picture.
Then you are going to simply throw everything into a bowl and whisk up! You can also use a spoon, don't let my utensil choice stop you from using whatever is closest and easiest. It was a miracle that my whisk was clean that day.
You can feel free to get really creative at this point and add in anything you might want! I wanted coconut. Walnuts or dark chocolate chips or dried cranberries would also be very nice in these muffins.
After you have decided what you may want to add (or keep as is) portion out into a lined muffin tin. This will make about 8 muffins. Don't fill too high or they will puff up and out and you will have a mess on your hands! 3/4 full or a little less will do it.
After about 20 minutes at 340F you will have warm, delicious muffins! Enjoy plain or with butter or my personal favorite: peanut butter!
Almond Flour Dairy Free Pumpkin Muffins
Prep time: 10 minutes
Bake time: 20 minutes
Yield: 8 muffins
1/2 cup canned pumpkin
1/4 cup almond flour
2 eggs
4 TB peanut butter or almond butter (look for butter without added sugar)
1/4 cup pure maple syrup
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin spice seasoning
Optional: 1/4 cup mix-in of your choice: try coconut, dark chocolate or walnuts
Preheat oven to 340 degrees. Line 8 cups of a muffin tin with liners.
Put all ingredients into a medium size bowl and mix until just combined.
Portion out into 8 lined muffin tins, filling only 3/4 full. Bake 20 minutes or until a toothpick comes out clean.
Slather in butter or peanut butter or just pop in your mouth warm!