Pumpkin Muffins with Almond Flour
Canned pumpkin, California almonds, and shredded apple make these muffins moist, tender, and delicious!
whole wheat flour
ground cloves, optional
pumpkin (not pumpkin pie filling)
pure vanilla extract
coarsely grated unpeeled apple
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.
I find that grinding 1 cup of whole almonds makes about 1 1/3 cups almond flour.