So I cleaned my kitchen, took a break for a few days, and then headed back to one of my favorite little treats from last fall. I needed a major pick-me-upper in the cooking department. These little muffins are "fall heaven". They are full of pumpkin flavor and not too sweet. Enjoy them with your favorite tea or cup of coffee. If you have recently had some cooking failures like me, these will brighten your day. What a great way to celebrate October 1st with a pumpkin treat.
Fresh Pumpkin Muffins
1 1/2 c almond meal or flour
3/4 c canned organic pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice
1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
Optional:
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans
Pre-Heat oven to 350 degrees.
Mix ingredients, except nuts and dried fruit, in a large mixing bowl. Once ingredients are blended, fold in chopped nuts and dried fruit. Spoon into oiled, mini muffin tin I use my silpat so I didn't need any oil. Bake for 20-25 minutes or until a toothpick comes out clean when put into a muffin. (If using a regular cupcake tin, add 5-10 min to the total baking time). Let muffins cool for a few minutes before removing them from the pan. Enjoy!
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
Optional:
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans
Pre-Heat oven to 350 degrees.
Mix ingredients, except nuts and dried fruit, in a large mixing bowl. Once ingredients are blended, fold in chopped nuts and dried fruit. Spoon into oiled, mini muffin tin I use my silpat so I didn't need any oil. Bake for 20-25 minutes or until a toothpick comes out clean when put into a muffin. (If using a regular cupcake tin, add 5-10 min to the total baking time). Let muffins cool for a few minutes before removing them from the pan. Enjoy!
I made these last night, the texture was perfect but mine came out really really salty. I just wanted to check the measurement- is 1 and a half teaspoons right?
ReplyDeleteI checked the site I copied my recipe from and sure enough I had it on my recipe card wrong. It should be 1/8 tsp. I also omitted the pumpkin spice that makes it even more delicious!! Thanks for the feedback and so sorry I messed up your recipe! Next time it will be perfect. :)
ReplyDeletethat's ok! I am making them again right now! My husband ate the salty ones anyway so I am sure he will be very excited about the non-salty version!
ReplyDeleteI made these in a brownie pan. I Added ground flax seed and had to sub molasses for some of the syrup because I ran out. I baked it for about 45 minutes. This is only the second gluten free bread item I've ever made do I'm not a an expert or anything, but I thought they were pretty good! I'm a total bread nut and this passed muster for me. Thanks!
ReplyDeleteJust made these as mini muffins...delicious! Baked for only about 15 min and made about 20 minis :)
ReplyDeleteI doubled the recipe and added an extra egg for high altitude. Baked for 25 minutes in mini loaf pan and it turned out great. Moist and fluffy. I also added the raisins which are delicious.
ReplyDeleteAwesome! Thanks for the feedback- glad you liked them !
ReplyDeleteI have been looking for a recipe for pumpkin anything and this is one I need. I want to say thank you.
ReplyDeleteLove these muffins!
ReplyDeleteToday will be my second time using the recipe.
Thank you.
I just put them in the oven and I added some dark chocolate chips and pecans, can't wait to try them
ReplyDeleteJust made this recipe, in my attempt to go Paleo (of course I start with a sweet muffin :) Mine tasted delicious, like pumpkin bread, but when I tried to take them out of the pan the middle was so 'loose' they fell apart in my hand. Should I have cooked them longer? I was out of eggs so used applesauce as a replacement, maybe that did it? Thinking of trying it in a loaf pan next time and just have it be pumpkin bread. So delicious!
ReplyDeleteRuth definitely try them again with the egg. When doing this type of gluten free baking the thickening agents, in this case the egg, is very important. I bet they will turn out beautifully this next time. Let us know how they do!
ReplyDeleteLoved these! I was out of muffin cups so I used our donut pan- yum! Also, I skipped the baking powder. They still turned out nice and fluffy.
ReplyDelete