Earlier this week, a friend brought these AMAZING pumpkin muffins to a book club meet-up and I could have eaten every last one of them! The craziest part?! They were totally grain free, dairy free, any other allergy you can think of FREE. When I’ve been describing them to other people, I’ve started calling them Nothing Muffins, because, well, they have nothing in them that anyone would be allergic to! I couldn’t believe have moist they were and these are going to be baking in my kitchen pretty frequently in the months ahead. Find the recipe below or over on Yummy Mummy Kitchen’s blog!
Photo Credit: Yummy Mummy Kitchen
- 1 cup pumpkin puree (canned is fine)
- 2 large free range eggs
- 1 tablespoon melted butter or melted coconut oil
- 1/3 cup honey
- 1 tablespoon vanilla extract
- 1 cup almond flour (I used Bob's Red Mill)
- 1 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- 2 tablespoons shelled pumpkin seeds (pepitas)
- 2 tablespoons Lily's Sweets or Enjoy Life chocolate chips (I actually used chopped semi-sweet chocolate, but then the recipe is not refined-sugar free any longer)
- ¼ teaspoon salt
- Preheat the oven to 350 degrees F. Line a muffin tin (or mini muffin tin) with liners or coat with cooking spray.
- In a medium bowl, whisk together the pumpkin, eggs, butter or coconut oil, honey, and vanilla until combined.
- In another medium bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice.
- Stir the wet ingredients into the dry ingredients. You can stir some chocolate into the batter, or just sprinkle on top. Spoon into prepared muffin tin. Sprinkle chocolate and pumpkin seeds over the top. Bake until a tester comes out clean, about 20 minutes for minis and 30 for full sized, checking on the muffins 5 minutes early. Serve warm.
**Note: I think I like them a little better without the pumpkin seeds. I feel a little less like a squirrel nibbling away at them.**
I know you will enjoy these SO much because I sure did! Happy baking!!
-CJ
