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Honey Pumpkin Almond Muffins

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Deliciously sticky and with just the right amount of sweetness, these Honey Pumpkin Almond Muffins are a wonderful mid-morning or after-school snack. They also pack really well, and can be brought to school as a treat. Great with Frozen Banana Smoothie.
INGREDIENTS
METHOD

  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 4 tbsp coconut oil (or melted ghee)
  • 1/2 tsp ground nutmeg
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 free-range eggs, large
  • 1/2 cup Japanese pumpkin (puree at room temperature to form a roasted pumpkin)
  • 1/3 cup raw honey or 100% Canadian maple syrup
  • 275 grams almond flour
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 30 MINS
  • Bake
  • snack
  • Gluten Free
    CASEIN FREE

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
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Honey Pumpkin Almond Muffins

INGREDIENTS

  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 4 tbsp coconut oil (or melted ghee)
  • 1/2 tsp ground nutmeg
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 free-range eggs, large
  • 1/2 cup Japanese pumpkin (puree at room temperature to form a roasted pumpkin)
  • 1/3 cup raw honey or 100% Canadian maple syrup
  • 275 grams almond flour
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

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By

Deliciously sticky and with just the right amount of sweetness, these Honey Pumpkin Almond Muffins are a wonderful mid-morning or after-school snack. They also pack really well, and can be brought to school as a treat. Great with Frozen Banana Smoothie.

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METHOD

1.

Preheat oven to 325°F/160°C.

2.

Mix together eggs, pumpkin, honey, oil/ghee, and vanilla in a large bowl.

3.

Blend together almond flour, baking soda, salt, and spices together, stopping occasionally to stir the mixture a few times with a spoon to make sure it doesn't get stuck down the bottom of the blender.

4.

Add the almond mixture to the wet ingredients and combine thoroughly, making sure there are no visible lumps in the mixture.

5.

Add 1/4 cup of nuts or raisins, if using.

6.

Pour the batter into prepared muffin cups/pans until about 2/3 full, making the tops smooth and bake for 25-30 minutes or until golden brown.

7.

Serve with a banana smoothie (optional).

  • 30 MINS
  • Bake
  • snack
  • Gluten Free
    CASEIN FREE
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

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