It's nearing December, but I am not yet ready to give up pumpkin. Pumpkin pie is mine and my daughter's favorite desert. I've also been experimenting with adding fresh roasted pumpkin to chili for a delicious harvest stew. Cece and I just whipped these muffins up in the kitchen and they turned out divine!
Not only are they delicious, but they are packed full of nutrients. The pumpkin provides the immune-supporting Vitamin A. The ground pumpkin seeds are an excellent source of Zinc, which is also good for the immune system. So nice that nature knows what we need at this time of year! And the almond flour and the ground pumpkin seeds are a good source of protein and healthy fat, making them very moist!
You can use fresh or canned pumpkin. I used canned this time because I had it in the cupboard and it was easy.
Gluten Free Pumpkin Muffins
Puree, in a blender or food processor, the following ingredients until smooth:
1/4 cup almond milk
one 15 oz can pumpkin or 1.5 cups fresh cooked pumpkin
1/3 cup grapseseed oil or butter or coconut oil
1/3 cup honey
1 tbsp pumpkin pie spice
1/4 tsp salt
1 egg
In a large bowl, combine and mix together:
1 cup teff flour
1 cup almond flour/almond meal
1/4 cup ground pumpkin seeds (grind in a coffee grinder)
1 tsp baking soda
1 tsp baking powder
Make a "well" in the dry ingredients. Add the pumpkin mixture to the flour
mixture and blend until moistened. Spoon into a greased muffin pan.
Bake at 350 F for 25 minutes.
Makes 12-16 muffins.
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