The temperature around here has finally dropped juuuust enough to actually fathom turning the oven on to experiment with some baking. And so I bring you these super moist, radically delicious grain-free pumpkin muffins. Decadent with a little melted butter on top. They seem to get even better the next day, when set - if they make it that long.
Feel free to lower the sugar content by reducing the honey slightly, or try coconut oil as a replacement for butter if avoiding dairy. For my Sugar Detoxers - these muffins clock-in at about 4 grams of sugar per muffin; a pretty good way to incorporate a little real sugar back into your life, in a healthy way!
4 pastured eggs
1 can of organic pumpkin (or about 1 1/2 cups fresh baked and smooshed)
2 teaspoons pure vanilla extract
3 Tablespoons honey
1/4 cup of butter, melted but not hot
1 1/2 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the eggs, pumpkin, honey, vanilla, and butter with a hand mixer until well blended.
In a separate bowl, combine the flours, spices, salt and baking soda, and mix or sift together.
Mix the dry ingredients into the wet with a spoon until just mixed. (Here is the point you might like to add chocolate chips, or split the batch in half to add to one side for the chocolate lovers.)
Spoon the mix into lined muffin tins, or alternately use a 9" loaf pan, lined with parchment. Bake muffins 25-30 minutes, or until a toothpick inserted comes out clean. The loaf pan will require a bit more time, so check at 40 minutes, and could take up to around 55 min.