Fall always brings out my craving for Pumpkin and Pumpkin Spice, yet the funny thing is I am not a huge pumpkin pie fan. Luckily I found a great recipe that I have played with over the years that gives me the flavors and smells I enjoy during the fall. In all actuality, I make them year round since they make a great breakfast with some sausage or on their own as an afternoon snack. Not only is this recipe gluten free you can also use the chia seed eggs to make it egg free.
Bonus baking tip! Use a ziplock bag to pipe your batter into the muffin tins! Spoon or pour the raw batter into a gallon size ziplock bag. Seal the bag and then cut one of the bottom corners off to create a piping tip. Then pipe your batter into the muffin cups.
Prep your gallon sized ziplock bag by inserting it into a container that you can use as support. Here I am using a two cup glass measuring cup to keep the bag stable and easy to fill all on my own. Once the ziplock is in the container and you have turned down the sides you can start spooning in your batter.
Once you have put all of your batter into the bag you can take it out of the holder and seal it. Make sure you get the majority of the air out of the bag before you zip it shut. Now you are ready to snip off a corner of the bag and start to pipe in you batter to the tins.
Here I am piping in the Pumpkin Muffin batter. I find that using a ziplock bag as a piping bag is easier than other methods of getting your batter into a muffin tin. This tip allows for clean and precise filling with little to no spill over.
Perfect Pumpkin Muffins:
Prep time: 10 mins
Total time: 35 mins
Serves: 6 (2 muffins for a meal, 1 muffin for a snack)
Ingredients
- 1 1/2 cups Almond Flour
- 3/4 cup Pumpkin puree (organic preferred)
- 3 large eggs (Note, you can use Flax or Chia eggs for egg free)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon sea salt
- 1/4 cup honey
- 2 teaspoons almond butter
Instructions
- If doing eggless option, please start the Flax/ Chia seeds 15 minutes before starting the rest of the instructions
- Pre-heat you oven to 350 F
- Coat the muffin tin with coconut oil, or use muffin liners ( if using muffin liners add 1/2 teaspoon melted coconut oil to the batter)
- Mix all ingredients together
- Use the ziplock trip and pipe your batter evenly into the muffin tin
- Bake for 25 minutes
- Take out, cool and enjoy!