Almond Pumpkin Muffins

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I found myself longing for fall this week— cooler temperatures, beautiful colors and of course, I was thinking about all that delicious fall baking we do! Then I realized— why would I need to wait for October if @claire_grieve and I are craving pumpkin bread now? 😂 So here you go: a make-anytime, always delicious PUMPKIN MUFFIN (or loaf!) recipe! Enjoy xo

Almond Pumpkin Muffins

I found myself longing for fall this week— cooler temperatures, beautiful colors and of course, I was thinking about all that delicious fall baking we do! Then I realized— why would I need to wait for October if @claire_grieve and I are craving pumpkin bread now? 😂 So here you go: a make-anytime, always delicious PUMPKIN MUFFIN (or loaf!) recipe! Enjoy xo

Ingredients
  

  • 1/2 can pumpkin purée
  • 3 eggs
  • 1/2 cups organic unsweetened apple sauce
  • 1/4 cup chunky almond butter
  • 1/4 cup hemp seeds
  • 1/4 cup coconut milk or cream
  • 1 tablespoon alcohol free vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ceylon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4-6 drops monk fruit extract

Instructions
 

  • Preheat oven to 350F
  • Line each muffin tin with baking cups.
  • Add eggs and pumpkin puree into a bowl. Whisk well until they start to foam.
  • Add in all other ingredients and mix until combined.
  • Scoop into muffin pan and bake for 20 min or until an inserted toothpick comes out clean.
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2 Comments
  • Caroline Glainyk
    August 5, 2020

    The muffins are good but I had a little coconut cream left , I spread a little on top of the muffin to give a touch of sweetness, that was delicious. Thank you

    • Shayna's Kitchen
      August 5, 2020

      Hi Caroline, I’m so glad you like the muffins!

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Almond Pumpkin Muffins