300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
My last post featured a pumpkin based recipe (Paleo Pumpkin-Spice Bread). Today’s recipe will also call for pumpkin; however, today’s treat will taste 100% different than yesterday’s treat. Lets just say it’ll be nuttier. Instead of using coconut as a base, you’ll use almonds. I love baking with almonds. It makes everything taste richer and feel crunchier.
In light of our nearest holiday, Halloween, I’ve decided to bake some Halloween-themed muffins: Pumpkin Muffins. Look at these sweet liners I found at Fred Meyer’s the other day.
Aren’t these Pumpkin Muffins just adorable? I love the little smiley guy. Happy Halloween decorations are definitely the way to go…there are already too many scary costumes and movies out there, so might as well give this holiday a twist and make it happy, right?
You might not be able to tell, but the tops of my pumpkin muffins got a little burnt. I baked them for a little longer than I should have. You will not make the same mistake though and you’ll only bake them for around 18-20 minutes (I baked them for 25 minutes). Be sure to keep an eye on them. Now go enjoy fall, soak in the holiday fun and bake yourself some holiday treats.
Pumpkin Muffins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Description
These Pumpkin Muffins are a fun afternoon treat that is not overly sweet, yet delicious. A naturally gluten-free and dairy-free recipe.
Ingredients
- 1 cup almond flour
- 1 cup of almond butter
- 1 medium sized banana
- 1/3 cup pumpkin puree
- 2 eggs
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- Coconut oil spray (to grease brad pan)
Instructions
- Preheat oven to 350 F.
- Pace muffin liners in muffin pan wholes and set aside.
- Place almond butter and banana in food processor and start processing.
- Add in olive oil as nuts are being processed.
- Once the banana and almond butter have incorporated, stop processing and add in pumpkin puree, eggs, RAW honey and vanilla extract; process until well mixed.
- Grab a separate mixing bowl and combine dry ingredients (almond flour, baking soda, baking powder, cinnamon and sea salt).
- Using a spatula, mix both wet and dry mixtures together.
- Using a tablespoon, pour mixture carefully into each muffin liner (3/4 full). Bake for 20 minutes.
- Let cool for 20 minutes and enjoy with a cup of coffee.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
YUM! I love these 🙂 thanks for making the seasonal recipes…. pumpkin is super cheap right now as it is in season, and i am always watching my budget (which can be hard when you are being healthy) Thanks 🙂
Hi Sondra! Thanks for your comment! Did you make the muffins? I know, pumpkin is the way to go right now 🙂 Don’t you just love fall!?
Mariel – Just took them out of the oven. They smell good. Question – olive oil is not in the list of ingredients. How much does one use? Can I substitute melted coconut oil? BTW, the sweet potato hash for breakfast was super good!
Hi Mike! Great catch…I forgot to add olive oil to the ingredient list (oopsies!), but it is 1/3 of a cup. You can most definitely substitute it with coconut oil!