One of the great things about Fall Foods is, of course, pumpkin. And I'm not talking pumpkin lattes (no thank you). But pumpkin soup, pumpkin muffins, biscuits, breads, bakes ... I do enjoy the versatility, savory and sweet. These little morsels are awesome because you can get creative with adjusting the sweetness, the spices, the add-ins. They are wonderful served alongside a meal or as breakfast or brunch side or snack!
One-half a cup of canned pumpkin contains two and a half times the daily recommended requirement of beta-carotene, approximately 16 milligrams. Pumpkin is a great source of lutein and zeaxanthin, lesser-known carotenoids that protect the eye and may help block the formation of cataracts.
I used this awesome decorate "muffin" tin (sorry I don't remember where I bought it)!
Version 1 - Grain Free
1 cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
3 large eggs
3/4 cup pumpkin puree
¼ cup maple syrup
Preheat oven to 350. In a large bowl, whisk together almond flour, salt, baking powder, and spices.
In a separate bowl, whisk together until smooth: eggs, pumpkin, and maple syrup.
Stir wet ingredients into dry ingredients.
Scoop into muffin tin coated with cooking oil spray or lined with parchment baking cups. Bake for approximately 25-30 minutes.
Cool on a wire rack for at least 30 minutes before removing from pan.
Gluten-Free Version
Note - I change up this recipe all of the time and for this one below, I was inspired by Kat Arthurs, an amazing chef, who I met when she lived in Colorado. She has since moved East but I am obsessed with her blog and recipes, so please check her out here: White Sparrow Food Company
1/3 cup melted butter or olive oil
¼ cup maple syrup or honey
2 large eggs
1 cup pumpkin purée
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 3/4 cups Pamela’s gluten-free Artisan flour mix
1/2 cup organic (grass-fed) plain whole milk yogurt
Optional add-ins: mini chocolate chips, walnuts, pumpkin seeds, candied ginger
Preheat oven to 350F. Prepare a muffin tin by lining with parchment baking cups or spraying with avocado oil spray.
Melt butter over low heat. Add maple syrup and stir to combine. Pour into medium-size mixing bowl and whisk in eggs and pumpkin purée. Whisk in vanilla, salt, and baking soda.
Alternate stirring in flour with yogurt until just combined. Options: add 1/3 cup mini chocolate chips, ½ cups chopped walnuts, top with pumpkin seeds, add ¼ cup chopped candied ginger.
Fill each muffin tin about ¾ full of pumpkin mixture.
Bake for about 25 minutes. Remove from the oven + let cool on a wire rack for 30 minutes before removing from muffin tin.
