These gluten free Pumpkin Pie Muffins are, of course, a favorite of my younger son. When he was little, he ate so much pumpkin and winter squash that he turned a slightly orange hue. Luckily, he’s back to normal now.
I often forget how much I love cooking with pumpkin until fall arrives. Well, fall is back and I have been using this vegetable with a vengeance.
- 1 ½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 teaspoon ground ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 pinch ground cloves
- 2 tablespoons grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 2 large eggs
- 1 cup fresh baked pumpkin (or winter squash), well packed
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
- In a vitamix puree oil, agave, eggs and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin pan
- Scoop batter into paper liners
- Bake at 350° for 40-45 minutes
- Cool for 2-3 hours
These muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are.
What is your favorite treat to make during pumpkin season? Leave a comment and if you’re feeling adventurous, leave the recipe too!