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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About the Author ()

Lillian's Test Kitchen is an online cooking web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But Lillian's Test Kitchen is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make their own food.

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