Ginger Pumpkin Muffins
DAIRY
FREE
PALEO
DIET
The deeply rich flavor of pumpkin spice is baked into a delicate, soft, and satisfying muffin that’s great any time of year.
| Prep Time 15 minutes |
Cook Time 25 minutes |
Makes 12 muffins |
Serving Size 1 muffin |
INGREDIENTS
3 cups almond flour
½ tsp. baking soda
¼ tsp. sea salt
1½ tsp. ground cinnamon
1½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ cup walnut pieces, soaked and dried
1 cup canned, unsweetened pumpkin purée, or homemade roasted pumpkin/winter squash purée
¼ cup raw honey
4 large pastured eggs
½ tsp. pure vanilla extract
METHOD
1 Preheat the oven to 325°F (170°C). Oil the bottoms and sides of 3×2-inch (7.5×6.25cm) nonstick muffin pan cups with 1 teaspoon coconut oil.
2 In a medium bowl, combine almond flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and walnuts.
3 In a separate medium bowl, whisk together pumpkin purée, honey, eggs, and vanilla extract.
4 Pour dry ingredients into wet ingredients, and stir until well combined.
5 Fill each muffin cup with ¼ cup batter, and bake on the middle oven rack for 25 minutes or until a toothpick inserted into middle of muffin comes out clean.
6 Cool muffins for 15 minutes before serving. Remove cooled muffins from the muffin tin using a rubber spatula if needed.