I made these so that if my sweet tooth hit during the week, or I needed something quickly for breakfast, I would have it ready. They were simple to make and stayed incredibly moist. Because I did not add much honey, they are not really sweet — but they have a nice warm spiciness. Perfect with apple butter or a nut butter.
Gluten-Free Pumpkin Muffins
- 2 cups blanched almond flour (Bob's Red Mill)
- 6 pastured eggs
- 1 (15 oz) can organic pumpkin or 2 cups cooked pumpkin
- 1/4 cup butter or coconut oil
- 1–2 tsp grated fresh ginger root
- 4 tablespoons coconut flour
- 1 tsp sea salt
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 1/4–1/2 tsp cinnamon
- 1/3 cup honey
- 1/2 tsp baking soda
Preheat oven to 375°F. Grease a muffin tray with your chosen oil. In a large bowl, combine the eggs, flours, ginger, butter or oil, and salt. Blend with a hand mixer until combined. Add remaining ingredients and mix. Fill the muffin tray all the way up (these do not rise much). Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Makes 12 muffins.
Crockpot Apple Butter
- 12–15 apples
- 1/2 cup water
- 1 tablespoon cinnamon
- Dash of nutmeg and clove (optional)
Wash the apples, then core and slice them. No need to peel. Put all ingredients in a large crockpot (6-quart). Turn on the lowest setting and let it work its magic overnight or about 10–12 hours. When done, blend with an immersion blender until smooth. Return to pot and cook for another 4–5 hours with the lid slightly ajar so remaining liquid cooks off.
I never add sweetener because I do not find it needs it — though this depends on your apples. I put this in everything: yogurt, oatmeal, spread on muffins or bread.
If you want a sweeter muffin, add a little more honey. But try them as written first — the spice carries them.