pumpkin muffins, my way

Wednesday day was a bit of a hectic day for me. This whole weeks has been a bit unusual, actually. My Church is doing something called “Romans Bootcamp” this week, which is, essentially, a running commentary on the book of Romans in the Bible by one of our pastors, Garrett Kell. This wouldn’t be so very out of the ordinary for my Church… except that Romans Bootcamp is every morning from 6:30 – 7:45am. Yes, in the morning. Let’s just say that it’s been a long week already.

Yesterday morning was particularly long (it including Romans Bootcamp, Starbucks with a friend, and playing Church receptionist for an hour or so), and I was happy to come home to a quiet house. It was rainy and cold outside, and I was craving pumpkin (pie, cake, ice cream, something!!), so I made pumpkin muffins. But not just any pumpkin muffins. Grain-free, sugar-free, dairy-free, super-delicious pumpkin muffins. I have about 1.76 million food sensitivities, so I find that I do best if I follow a modified version of the Paleo Diet. And that means no grains, sugars, dairy, legumes, or pretty much anything processed. So the fact that these muffins were a success is just slightly monumental. I tweeted about it yesterday afternoon, and had so many people ask for the recipe that I decided to just blog it.

Almond Flour Pumpkin Muffins
note: recipe is modified from two recipes in this cookbook

3 cups blanched almond flour (not almond meal. there’s a difference. I buy mine at Trader Joe’s)
1/2 tsp sea salt
1 1/2 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 tbsp grapeseed oil
3 large eggs
1 12-oz can pumpkin
3/4 cup agave nectar
1 tbsp vanilla extract

Preheat oven to 350°. Line 12 muffin cups with paper liners. In a large bowl, combine the almond flour, salt, baking soda, and spices. In a medium bowl, whisk together remaining ingredients. Stir wet ingredients into the almond flour mixture until thoroughly combined. Spoon batter into prepared muffin cups. Bake for 35 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in pan for 30 minutes before removing. Serve with whipped honey butter, or enjoy plain. Store leftover muffins in the refrigerator.

Enjoy, friends.

|Find me on Facebook|Follow my Instagram|Browse my Pinterest|Contact me

Your email is never published or shared. Required fields are marked *