If you are looking for a gluten free muffin recipe as something a little different for the breakfast menu...or any time of the day...you might enjoy this easy recipe.
ALMOND FLOUR PUMPKIN MUFFINS
1 1/2 Cups blanched almond flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 large eggs
3/4 cup canned pumpkin not pumpkin pie filling
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
Up to 1/2 cup mix-ins: chocolate chips, cranberries, toasted and chopped walnuts or a mix of any of them.
DIRECTIONS:
Preheat oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
Divide the batterevenly between the cups, filling then nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack, and let cool in the pan for five minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling.
Please note: Butternut Squash puree can be substituted for the pumpkin. We always have plenty of Butternut Squash from our fall harvest and I normally end up taking a day or so turning some of it into puree and freezing it. The muffins in the above picture were made with the squash puree. I just put the frozen squash in a strainer over a large bowl and leave it on the counter overnight for all of the liquid from it being frozen to drain into the bowl.
These look very good! I wonder how it would work with applesauce instead of pumpkin or butternut squash?
ReplyDeleteHmmm....I'm not really sure since the applesauce wouldn't be as heavy in texture as the pumpkin. When I am making something with a different flour like this, I try to follow the recipe as closely as possible because a nut flour has a different texture than white flour and will give the end product a different texture too or that's been my experience when I have strayed from the recipe.
DeleteI love pumpkin and a good pumpkin cookie - but I also love butternut squash but have never had a squash cookie. What an interesting idea. I just might have to give that a try!! I hope you are having a good week. I've been "under the weather" but hope to post again tomorrow. Take care -
ReplyDeleteJennifer, I am so sorry that you've been under the weather. I was over at the blog this morning and started to leave you a note to see if you were okay, but then didn't do it. My husband and I both have been battling a bug for a while now, off and on. We think we are better and then have a relapse. I hope you will soon be back to posting. I miss you.
DeleteThese look and sound good with those yummy spices in them!
ReplyDeleteThank you, Mari. We enjoy them.
DeleteI made the mistake of buying pumpkin pie filling once..never again. It's actually easy enough to do if one is not paying attention.
ReplyDeleteThe muffins sound so good.
It is an easy thing to do. The muffins really are yummy.
DeleteThose muffins look and sound delicious… thank you for sharing Dianna
ReplyDeleteThank you, Tina! You are welcome.
DeleteEven though I'm late, I'll have one please. I was wiped out yesterday after our Tuesday evening company stayed till after 10! Greg and I aren't used to staying up late anymore. LOL!
ReplyDeleteIt's okay if you are late...there are still a couple left. You would be welcome! I understand about needing more rest...just last evening I went to bed an hour and a half earlier than normal and that was after a 2 1/2 hour nap after supper. lol...I think it's due to this virus or whatever that we've been fighting with the last month off and on.
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