Pumpkin Muffins!

November 22, 2011

It’s that time. MUFFIN TIME.


  • 1 cup Pumpkin Puree (Canned is fine. But make sure it’s just pumpkin and nothing else)
  • 3 large Eggs
  • 1/4 cup Grapeseed Oil
  • 1/2 cup Maple Syrup
  • 2 cups Blanched Almond Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Celtic Sea Salt
  • 1 Tbsp Cinnamon
  • 1/2 Tbsp Ginger
  • 1/2 Tbsp Nutmeg
  • (optional) Maple Cream
  • Preheat the oven to 350 degrees F
  • Combine and mix all the wet ingredients in a medium bowl
  • Combine and mix all the dry ingredients into a large bowl
  • Pour the wet ingredients into the dry ingredients
  • Put baking cups into your muffins tins (you’ll need 12 or 13)
  • Bake for 22 to 24 minutes (It’s done when the fork comes out clean in the fork test)
  • Cool for 10 minutes
  • Optional: frost with the maple cream
  • EAT!!!

Thank you so much to Tia from glugleglutenfree.com for this fabulous and simple recipe! I really appreciate the idiot proof-ness of this one. Everyone should check out Tia’s website and also her sister site: maxandmumkidsactivities.com which is full of fun, creative and cheap activities that you can do with your kids. Check it!

And for those of you living in the USA, have a very Happy Thanksgiving!


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Sometimes vegan. Sometimes raw. Mostly paleo. Always gluten, grain, dairy, refined sugar, soy, and corn free) recipes for the very first time. On camera. Play with your food.

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