I had leftover roasted pumpkin puree after making pie at Thanksgiving. Not wanting to leave it in the freezer until next year (not that I've ever done that...), I thought some bite-sized sweet treats for lunches would be ideal. Anything too starchy-sugary would leave me logey-headed for the afternoon, so I also thought something nut flour-based would be even better.
I'm a huge fan of Danielle Walker and her recipes on Against All Grain. The Spiced Pumpkin Muffin in her Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great cookbook was just the ticket.
I followed her recipe pretty much, except I substituted agave nectar for the honey (also using up the nectar), making it barely sweet; I think I will use honey next time. Although, I used dark chocolate morsels and I think the chocolate flavor really stands out in this version. And I tweaked the spices a little to suit our taste. I left out the pecans because I thought it might conflict with the almond flour base. Maybe next time I will add sliced almonds or coconut flakes on top for some crunch.
Pumpkin Spiced Mini-Muffins
adapted from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great
by Danielle Walker of Against All Grain
- 2 c almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon (we really like cinnamon)
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 3/4 cup pumpkin puree
- 1/3 cup agave nectar (the original recipe called for honey or maple syrup; I definitely I'll use honey next time)
- 2 large eggs
- 2 tablespoons coconut oil, melted (I might use butter next time for the flavor)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Line a mini-muffin tin with paper liners. This recipe made 24 minis for me (the number will depend on the size of your minis - there are a couple sizes out there...).
- Preheat the oven to 350 degrees.
- Add the dry ingredients to a small bowl and whisk to combine.
- Add the wet ingredients to a large mixing bowl, and whisk to combine (you can use the same whisk - save on dishes!).
- Add the dry into the wet, and mix well (wooden spoon duty).
- Let it rest a few minutes and allow the coconut flour to hydrate and thicken the batter.
- I found the batter too thick to pour, so I used a cookie scoop (about 1 inch size) to divide the batter into the liners. They also didn't rise much for me, so I filled them pretty full.
- Sprinkle a few chocolate pieces on top of each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the largest muffin comes out clean.
- Cool. Store in a container to keep 'em moist and tasty!