There is an unmistakable nip in the air. Our winter squash and pumpkin plants are all retired for the season. We planted sugar pumpkins for the first time and what a harvest we raked in! I’ll be making pumpkin puree in quantity for our freezer, but we had to try those cute round gems out for flavor so I made these Grain Free Pumpkin Spice Muffins, which happen to also be dairy free and gluten free.
These are ridiculously easy to make.
You place all ingredients into your food processor and whiz away until smooth and blended.
This is an adapted recipe from the excellent blog Nourishing Meals .
These easy to make high protein muffins are soft and delicious. They make a wonderful treat in a lunchbox, a tasty companion to a fall soup for dinner, a satisfying after school snack and make a healthy breakfast along side a green smoothie.
Pumpkin season is upon us.
1 cup roasted almond butter
4 large eggs
3/4 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Preheat oven to 350 degrees. Place ingredients in a food processor with an “s” blade. Process until ingredients are smooth and well blended. Scoop batter into muffin tins. Bake for 20-25 minutes. Let cool for 10 minutes then transfer to a wire rack. They may not last long so you might want to make a batch to eat and one to freeze.