Nutty Pumpkin Mini-Muffins
I bet you were expecting yet another salad recipe from me. No worries, I’m working on getting Salad #19 in the series of 52 Salad Recipes out soon but first I wanted you to have this recipe while fresh pumpkins are still available in the local Produce Stores.
This recipe is a spin-off of a Banana Nut Muffin recipe that is one of our favourites in this Fox Kitchen (and I can’t believe I haven’t shared that recipe with you yet … I had better get on that!).
The first batch of these pumpkin muffins was lacking in the sweetness department. I happened to have some leftover lemon glaze in the freezer and wow! Lemon and Pumpkin! As I said … WOW.
I increased the maple syrup in the next couple of batches. So the glaze is really not necessary but oh my, they’re so good with it. Try it both ways and then you decide.
Of course, using a refined icing sugar glaze, does not do the body any favours and overrides any benefits from using an unrefined sweetener (maple syrup) in the batter. I think next time, I’ll try this paleo friendly lemon glaze from Primally Inspired.
I haven’t tried baking these in full size muffin tins. I rarely bake full size muffins or cupcakes anymore because one or two of these little guys is easier on the waistline than a full size muffin. Plus the mini ones are the perfect size for our grandkids.
Speaking of grandkids, our Little K was pretty clear on just how many of these mini-muffins she could eat. Two.
Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Real Food | Vegetarian
- 1 1/4 Cups almond flour
- 2/3 Cup tapioca flour, or arrowroot powder
- 1/2 Cup buckwheat flour
- 1 Tbsp chai spice mix, or pumpkin spice mix
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 Cups roasted pumpkin purée, or about 1 can (14 oz) pumpkin
- 1/3 Cup pure maple syrup
- 2 large eggs
- 1/4 Cup almond butter
- 1/2 Cup coconut oil, slightly melted
- 1 tsp vanilla extract
- 1/2 Cup pecans, finely chopped
- Heat the oven to 350° F. Line mini-muffin tins with baking cups (I use these parchment paper ones by 'If You Care').
- In a small bowl, add almond flour, tapioca flour, buckwheat flour, spice mix, baking soda and salt. Mix until well blended. Set aside.
- In a food processor, or stand mixer, add pumpkin, maple syrup, eggs, almond butter, coconut oil and vanilla. Pulse, or mix until blended. Add one-third of the dry ingredients at a time, pulsing, or mixing and scraping down the bowl before adding the next third. Continue until blended.
- Add chopped nuts. Pulse, or mix until just blended.
- Spoon the batter into prepared mini-muffin baking cups. Fill them up to the top, as these muffins don't rise much with baking.
- Bake for 22-24 minutes, or until tops are lightly browned and firm to the touch. For even baking, spin the pans after 10 minutes.
- Allow to cool for 5-10 minutes before removing to a cooling rack. These muffins freeze well.
Or try this paleo friendly glaze from Primally Inspired
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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