These almond flour muffins are full of nourishing and healthy fall ingredients and taste like pumpkin pie! They pass the taste test with surprise from non-grain-free friends as well, I love it when people are surprised by how good our food is, ‘Your kids are allowed to have that?!‘ was the comment I got about these muffins.
You can use any kind of cooked winter squash- butternut, pumpkin, acorn, etc. One of the best things about grain free baked goods is that they are higher in protein and higher in healthy fats than their wheat flour counterparts, so they stick with you well!
Butternut Squash and pumpkins are fun to grow in the garden, they are hardy and can even be grown in northern climates. The vines spread out and they have huge leaves, which makes them (in my opinion!) a very satisfying plant to grow! See gardening resources here.
Almond Flour Pumpkin Pie Muffins
1/4 cup soft butter, ghee, or coconut oil (buy ghee here and coconut oil here)
1 inch ginger root, peeled and grated finely if not using a food processor
3 tablespoons coconut flour (buy coconut flour here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 teaspoon cinnamon (buy high quality spices here)
1 teaspoon vanilla
2 cups almond flour (buy almond flour here)
1-1/2 cups cooked pumpkin or squash (how to cook a winter squash)
1/2 teaspoon baking soda (optional)
1/4 to 1/3 cup honey (use less if you are accustomed to less sweet treats, more if you are just starting to reduce sweeteners)
Coconut oil for oiling muffin pan
Preheat oven to 375*. In a food processor or stand mixer, combine butter, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in. Add remaining ingredients and mix well. Line muffin pan with liners (buy unbleached muffin liners here) if desired and dot liners with coconut oil or grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
We really like stoneware muffin pans, they naturally become nonstick and help grain free baked goods (or any baked goods) to rise well and brown nicely on the outside.
Disclosure: I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change. Visit them on Facebook and share about your garden!
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20 Delicious Breakfast Recipes suitable for GAPS and Paleo diets!