Pumpkin Muffins with Almond Flour

I’m always looking for new ways to use pumpkin, one of my favorite canned foods, and I love to use pumpkin in a variety of ways. My trip to an almond farm, courtesy of the Almond Board of California, inspired this recipe for Pumpkin Muffins with Almond Flour.

It was interesting to learn about how almonds are grown and to actually see how they are harvested.

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!

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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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
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. 

5 Comments

  1. Pingback: Make-Ahead Holiday Side Dishes | Better Is the New Perfect

  2. Dawn says:

    Am I supposed to queeze out the juice from the shredded apple? Mine have already cooked 16 minutes and toothpick is still wet. I used a honeycrisp and those apples are juicy.

    • ewardrd says:

      You may need to cook them longer if your apples are very juicy. Also, some of that fluid may be absorbed once the muffins cool off.

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