Post updated from original version 10/26/15
It’s getting colder out, which means… PUMPKIN!! These almond meal pumpkin muffins are delicious for a snack or to have with breakfast and coffee. What I love most about muffins is how versatile they are when it comes to fillings and toppings – you can even mix it up within the batch so you have variety should you choose to eat these multiple days in a row. So many possibilities!
With a few of them I tested pumping up the pumpkin even more by adding some puree as filling and it was a HUGE success!
Almond Pumpkin Muffins (V, GF, DF)
- 1 1/2 c almond meal or flour (pictured below)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice (I use trader joe’s mix)
- 2 tsp cinnamon
- 3 flax eggs (need 3 tablespoons ground flax)
- 3/4 c pureed organic pumpkin (from home baked or canned*)
- 1 Tablespoon pure vanilla extract
- 3 Tablespoons pure organic maple syrup or 4 Tablespoons date paste
- Optional toppings such as cacao nibs and shredded coconut
- In a ramekin or small bowl, mix 3 Tbsp flax with 8-9 Tbsp warm water and let sit
- Heat oven to 350* Fahrenheit
- Lightly grease muffin tin with olive oil or coconut oil
- Mix together all the dry ingredients in a large bowl.
- In another bowl, mix all of the wet ingredients together, including the flax eggs.
- Add to the dry and stir until you have a smooth but damp consistency.
- Spoon even amounts into a muffin tin – it should yield 12 muffins or 20-24 mini muffins
- Optional (pictured below): press down the very center of the muffins with a rubber spatula and add 1 more tablespoon of pumpkin puree
- Add toppings of your choice
- Place in oven and bake 22-25 minutes for regular muffins and 15 minutes for mini muffins.
- Remove from heat and let sit 10 minutes before taking out of muffin tins
Here are a few other fall recipes that I love to make once it starts to get cool outside!
And a few of my own fall recipes:
Pumpkin Buckwheat Oat Pancakes (make at least 2x/month)
Roasted Butternut Squash, Brussel Sprouts & Cranberries (perfect for Thanksgiving dinner)
Quinoa Stuffed Acorn Squash
Italian Style Spaghetti Squash w/ Roasted Seed Recipe
Maple Chia Roasted Pecans & Walnuts