This is kind of a cheat recipe. It’s just a variation on the gluten-free, dairy-free banana bread a did a little while back. And I’ve only made it once. No testing and retesting this time. This is just a ‘hey, look what I made’ post.
I’m excited about these muffins because it’s the first time I’ve baked in a while. My eating habits are going through yet another overhaul, and it’s hard to figure out how baking is going to fit into the no sugar (including fructose), low-carbohydrate diet that I think is most likely to make me healthy.
But these muffins fit. They are not sweet, but they are tasty and, as all muffins, just a convenient size and shape for a snack. They are made with ground almonds, no flour, and therefore are very filling. You only really need one at a sitting. I’ve added a lot of pumpkin pie spices to make up for the lack of sweetness and it works. Well, it works for us. My toddler and husband ate theirs with no complaints. It even got an ‘um, good’ from the toddler.
Almond Pumpkin Muffins
makes 6 muffins
4&1/8 oz. ground almonds
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1 tsp baking powder
4&1/2 oz. canned pumpkin
1&7/8 oz. sunflower oil or vegetable oil
1 tsp vanilla extract
In a large bowl whisk the almonds, baking powder and spices. In a small bowl whisk the pumpkin, oil, vanilla, and egg. Stir the wet ingredients into the dry until combined. Scoop into greased muffin tins and bake at 180C/350F for approx. 17 minutes until a toothpick comes out clean. These will be moist on the inside but they will be cooked all the way. Be warned they don’t rise much.