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Pumpkin Spice Muffins (Grain-free)

I love “Pumpkin Spice” anything.

But I’m especially in love with these muffins.

Loaded with with the rich flavors of Fall, these grain-free muffins are a delicious blend of sweet and spicy. I have to admit, I’m still baffled at how a muffin made with almond butter can bake up so light and fluffy, but I won’t question it. The texture is perfect!

Personally, I’m a fan of traditional “Pumpkin Spice” baked goods, but I seem to be in the minority, considering the growing popularity of the “Pumpkin Chocolate Chip” combo. Luckily, it’s easy to strike a compromise when baking muffins. For this particular batch, half of the muffins got a sprinkling of dark chocolate chunks, and the other half were left to shine on their own. Either way, they’re sure to please!

Pumpkin Spice Muffins (Grain-free)
makes 12 muffins

Adapted from this recipe

Ingredients:

1 cup almond butter (store-bought or homemade)
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon Pumpkin Pie Spice*
1/3 cup maple syrup (or honey, if you prefer)

Optional: 1/3 cup dark chocolate chips

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.

Directions:

Preheat your oven to 350F, and line a standard muffin pan with paper cups. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.

Using a 1/4 cup, distribute the batter evenly among the 12 baking cups. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.

Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For best shelf life, store in the fridge for up to a week. (These freeze well, too!)


4.8 from 16 reviews
Pumpkin Spice Muffins (Grain-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A sweet and spicy muffin, loaded with the flavors of Fall!
Ingredients
  • 1 cup almond butter (store-bought or homemade)
  • ½ cup pumpkin puree
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon Pumpkin Pie Spice*
  • ⅓ cup maple syrup (or honey, if you prefer)
  • Optional: ⅓ cup dark chocolate chips
Instructions
  1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  3. Using a ¼ cup, distribute the batter evenly among the 12 baking cups.
  4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
  5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)
Notes
*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg instead.

Enjoy!

Reader Feedback: Are you a “Pumpkin Spice” fan? Do you like chocolate added to your pumpkin-flavored baked goods?

50 comments to Pumpkin Spice Muffins (Grain-free)

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