A lot of people debate what the difference between a muffin and a cupcake is. Some say it depends on whether it’s frosted or not while for others it’s about the texture. For me it’s about nutrition. Is it healthy enough that you’d want to eat it for breakfast? Then it’s a muffin. If it’s a sugar and fat bomb even without frosting, you’re probably looking at a cupcake.
These muffins are dense, chewy, and hearty. The best way to eat one is warm with some peanut butter or cream cheese smeared inside. It’s not incredibly sweet but has a nice flavor from all of the pumpkin spices. It definitely passes the breakfast test.
If you don’t have 3 cups of almond flour, you can make your own by grinding 3 cups of almonds in a food processor like I did. Make sure to run it for a really long time to avoid getting larger pieces of almonds.
Grain-Free Pumpkin Muffins
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients(Makes about 10 muffins):
- 3 cups almond flour or meal
- 1 cup pumpkin
- 1/4 cup vegetable oil
- 3/4 cup maple syrup
- 6 eggs
- 2 Tablespoons tapioca starch
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the almond flour, pumpkin, vegetable oil, maple syrup, and eggs until there are no clumps left.
- Mix in the tapioca starch, spice, salt and baking soda.
- Pour the batter into lined muffin tins.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Turn the oven off and let the muffins cool in there with the door slightly cracked open.
- Store at room temperature for 2-3 days or freeze them to make them last longer.
Don’t skimp on the pumpkin spice blend; that’s where all the delicious pumpkin muffin flavor is.