Tuesday, September 20, 2011

Best Ever Almond Flour Pumpkin Muffins (Grain Free)

Continuing with my pumpkin obsession, here is my latest addition. I have to say these are the best almond four muffins I have had yet! The crumb was delicate, not mushy or soggy and the tops had a thin layer of crispness to them. I nearly ate the whole batch in one sitting!

Before purchasing almond flour, you should know a few things. The best flour to purchase is the Honeyville brand. It is by far the best quality, finest ground and the least expensive. However, you do have to order it online. If you decide to use an almond flour that is easily available, you will probably end up with the Bobs Red Mill brand. In this case I recommend that you regrind the four in your blender or Vita Mixer to make it am even finer flour. If you don't do this you will not end up with a very nice 'crumb'. If you choose to not regrind, you will end up with a crumb that is much more like corn bread. Still taste great though!

Best Ever Almond Flour Pumpkin Muffins


2 large room temp eggs (or 4oz if using farm eggs, as their size is not regulated)
1/2 cup pumpkin puree (from a roasted pie pumpkin, others have used canned & said it worked great)
1/3 cup raw local honey
1/4 cup coconut oil 
2 tsp vanilla
2 1/2 cups almond flour 
1/2 tsp baking soda
1/4 tsp salt
1/1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Enjoy Life Chocolate Chips


Preheat oven to 325.

In a large mixing bowl, combine eggs, pumpkin, honey oil and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.

In a separate bowl, combine the almond flour, baking soda, salt and spices together. 

Add the dry ingredients to the wet and mix till well combined, with no visible lumps.

Stir in the chocolate chips (optional)

Pour the batter into prepare muffin cups/pan. About 2/3 full, smoothing the tops.

Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.