The Perfect Pumpkin Muffin

Perfect Mini Pumpkin Muffin Recipe

Leaves are changing colors, corn mazes are being sculpted, hay rides are being had, and pumpkin patches are being frequented. October is here! What a better time than now to whip up a batch of the Perfect Pumpkin Muffin.

Made with almond flour, a gluten free alternative to whole wheat, white, and pastry flour, almond flour is high in protein, low in carbohydrates, and low in sugar. It is great for baking as it leaves your tasty confections very moist and cake like. Yumm! These muffins are perfect for packing in your child’s lunchbox, and they even make for a great pre/post workout snack. For added protein, I like to eat one first thing in the morning w/ a side of egg whites. Go grab some pumpkin and get baking!

The Perfect Pumpkin Muffin


The Perfect Pumpkin Muffin Recipe
1 1⁄2 cups canned pumpkin
3 large eggs
2 tbsp. (heated) coconut oil
1⁄2 cup honey
2 1⁄4 cups almond flour
3⁄4 tsp baking soda
1⁄2 tsp salt
1 1⁄2 tsp cinnamon
3⁄4 tsp nutmeg

Preheat oven to 350 degrees. Mix pumpkin, eggs, coconut oil and honey in large mixing bowl until smooth. Slowly stir in dry ingredients. Place paper liners in muffin tray. Using large spoon, scoop batter into paper liners. Bake for about 45 minutes. Let cool atleast 2 hours.

Makes about 12 muffins.

** if you’re feeling a little saucy, try a variation of the muffin adding dark chocolate pieces)

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