Have you noticed anything different on the site? It’s finally categorized for easy navigation, thanks to my friend Jamie Walsh at Glam Latte!
It’s pumpkin season at last, and Jamie and I baked these delicious treats while we were updating my blog. These pumpkin muffins are so moist and delicious that you won’t be able to eat just one. But don’t worry they are actually very nutritious and somewhat guilt free. I split the batter in two bowls and then add cranberries to one and chocolate chunks to the other. These are delicious for breakfast or afternoon tea, but they can also be served as a healthy desert at a holiday party. Enjoy!
What you will need:
3 cups pumpkin puree (instructions for homemade puree here)
1/3 cup honey
1 tsp. vanilla
4 cups almond flour
1/2 tsp. sea salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1 bag chocolate chips (we used Enjoy Life mega chunks, which are gluten and dairy free)
1 bag frozen cranberries
*use organic ingredients when possible
Preheat the oven to 375 degrees. Line muffin trays with large baking cups.
In a large mixing bowl combine the dry ingredients with a fork.
Combine the wet ingredients in a separate bowl, mixing well. Add the wet ingredients to the dry ingredients and mix well.
Separate the batter into two separate bowls.
Add the chocolate chunks to one bowl and the cranberries to the other and gently combine.
Spoon the batter evenly in the muffin cups and bake at 375 degrees for 35 to 40 minutes, until the muffins are lightly brown on top.
**A couple of notes about cooking with almond flour: Keep an eye on the temperature and cooking time… not all ovens heat at the same rate, and almond flour can be fussy. The muffins will be very soft when you first remove them from the oven, but will firm up upon cooling.
Makes 32 to 36 muffins.
Let me know what you think of the recipe in the comments. And please share your favorite pumpkin recipes as well.
Recipe created by me.
Photos taken by Jamie Walsh.