Pumpkin season is upon us! I’m creating a healthier version of pumpkin muffins that you don’t have to feel guilty about eating. I don’t follow a gluten free diet but like to experiment with different flours from time to time. I went with almond flour since I haven’t used it in quite awhile. Almond flour is lower in carbs and higher in fat than most flours and gives a moist texture to muffins. Which is exactly why I wanted to use it in my pumpkin muffins.
My mom makes the best pumpkin bread, but she admittedly uses a stick of butter and lots of sugar. What makes her bread so good is how moist the bread is. Seriously makes a big difference. So in trying to recreate her bread (but healthier) I made sure to have a good amount of pumpkin puree, natural sweeteners (honey, coconut sugar & applesauce) and the savory almond flour.
Recently I picked up some gluten free flour to experiment with by enjoy life. I’ve been adding it to my homemade pancakes and really enjoy it. This is a nice option to have if you’re looking for a gluten free flour.
If you have pumpkin spice on hand then feel free to use that in place of the spices I listed. I haven’t had a chance to pick some up yet and have been looking forward to making these pumpkin muffins. These aren’t overly sweet and could be amazing with some cream cheese frosting or simply with your morning coffee. Enjoy!
- 1 cup almond flour
- 1/2 cup gluten free all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin
- 2 eggs
- 2 tblsp honey
- 1/4 cup applesauce
- 1/4 cup coconut sugar
- Mix dry ingredients together in big bowl.
- Beat eggs in smaller bowl. Add pumpkin, vanilla, honey, applesauce and coconut sugar. Mix until blended.
- Combine wet ingredients into dry and slowly blend. Be careful not to over-work the mixture.
- Bake at 350 for 16 minutes or until toothpick inserted is clean.
- Makes 12 muffins.