Daily Archives: September 21, 2018

Pumpkin Muffins with Almond Flour

I’m always looking for new ways to use pumpkin, one of my favorite canned foods.  It may sound funny, but a recent trip to an almond farm, courtesy of the Almond Board of California, inspired my latest recipe for Pumpkin Muffins with Almond Flour. Go figure!

fullsizeoutput_2226I thought it was so interesting to learn about how almonds are grown and to actually see how they are harvested. Check out my instagram feed (@ewardmsrd) for cool video I took during the tour.

Here are some fun facts about almonds:

• California grows 80% of the world’s almonds

• 90% of California almond farms are family farms

• One ounce of almonds supplies about half of your required daily vitamin E, which protects cells against damage. And, almonds are a far better choice than pretzels, crackers and chips.

But, back to the muffins!

Here’s why they’re better for you:

I used ground almonds for most of the flour in this recipe, and swapped in whole wheat flour for the all-purpose kind. In addition to the pumpkin and shredded apple, whole grain flour boosts nutrition.

These tasty muffins are a healthier choice than store-bought versions because they provide more nutrition for fewer calories. Muffins from the supermarket and coffee shops can have between 300 and 500 calories.

I hope you enjoy these muffins as much as I do!

Pumpkin Muffins with Almond Flour

Canned pumpkin, California almonds, and shredded apple make these muffins moist, tender, and delicious!
Prep Time15 mins
Cook Time15 mins
5 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 152kcal
Author: Elizabeth Ward

Ingredients

  • 1 1/3 cups almond flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves, optional
  • 3 large eggs
  • 1 15-ounce can pumpkin (not pumpkin pie filling)
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups coarsely grated unpeeled apple

Instructions

  • Preheat oven to 400˚F. Generously coat 18 standard muffin cups with cooking spray.
  • In a medium bowl, combine the almond flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, using a whisk.
  • In a large bowl, whisk the eggs, pumpkin, honey, oil, and vanilla until well combined.  
  • Add the flour mixture to the pumpkin mixture and combine, using a wooden spoon, until thoroughly blended. Gently fold in the apples.
  • Divide the batter evenly among the 18 muffin cups. 
  • Bake for 13 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from pan and cool on a wire rack. 

Notes

I find that grinding 1 cup of whole almonds makes about 1 1/3 cups almond flour. 

Pumpkin Muffins with Almond Flour have more nutrients and fewer calories than store-bought muffins.

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