Please let us know if you give it a try! Combine the wet ingredients in a separate bowl. My hubby is type 1 diabetic so I used 11/2 bananas in place of the honey. If I only have whole milk and am using the suggestion for coconut oil instead of nut butter,do the measurements stay the same? It’s a great recipe and I will make them again. Recommended Tools to Make Almond Flour Pumpkin Muffins. All of my usual flourless breakfast muffins are more gummy and not cakey like these. This is my new all time favorite healthy muffin recipe. I have died and gone to heaven. A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. I hope that helps! Didn’t have vanilla almond milk but had chocolate almond milk so used that instead and they were delish! Um.. Yum. I substituted almond butter with peanut butter, since I didn’t have any almond butter, but it worked out wonderful. <3. Yay! :). The blender method is fantastic and so easy. I had chocolate almond spread and used it rather than almond butter and chocolate chips. They have an almost dense quality from the oats, yet still a lightness and airy quality; an absolute delight. If you'd like to replace the syrup with brown sugar or coconut sugar, you made need to add a few tablespoons of milk to the recipe. Maybe it’s just me, but they did not look even remotely like the picture. © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. Place cupcake liners in a standard 12-cup muffin pan. Preheat oven to 350F (175C). I have baked these muffins twice since finding your recipe last week. This as great recipe! Oh…I added a couple tablespoons of ground flax seed and one tablespoon of chia seeds. Cook Time. I added carob chips to half of the batter. I definitely want to try these! So glad you’re loving these muffins, Wendy! Score. I’m so happy you like them, Heather. So glad you enjoyed these muffins! Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears. All the pumpkin muffins have been pumpkin oatmeal muffins and paleo pumpkin muffins made with coconut sugar. Delicious, thank you! Did you layer the wet ingredients on the bottom first? Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make, and perfecty pumpkin-y. ... You could also add a pinch of pumpkin pie spice for some extra pumpkin-y goodness. I actually tried making it into a loaf but it took a lot longer to cook (closer to an hour) and the texture in the center wasn’t the same. Add pumpkin mixture to flour mixture and stir using a spatula until well combined. I’m obsessed with the ingredient list here, PER USUAL. Pumpkin puree: We’ll be using a whole can of pumpkin puree, or 1 ½ cups if using fresh.Be sure it’s 100% pumpkin puree and not pumpkin pie filling. I’m thrilled to hear that you enjoyed them. These were perfect. If you don’t have a high speed blender, use equal amounts oat flour instead of rolled oats. Hey Leonie – Oh no! May I use fresh pumpkin (boiled and pureed)? I’ve made them like 3 times, and they’re incredible every single time. Peanut butter instead since I didn’t have almond. So happy to hear they were a hit! So perfect with my morning cup of tea! I made these but gluten free baked goods quite often get dried out quickly and these did within one day, but I had used some leftover in a loaf pan and it stayed very moist so from now on I will make it in a loaf pan only. and followed all her optional adaptations (flax egg instead of real egg, applesauce instead of oil). Fall baking is my favorite (hello pumpkin bread), but sometimes I want to make lighter versions of my favorite recipes, like these Healthy Pumpkin Muffins.They’re tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess they’re good for you! I used coconut oil instead of the almond butter. I make these pumpkin almond flour muffins so often, in fact, that “pumpkin spice season” is actually a year-long thing in my house. I would highly recommend pulsing your oats before hand and then taking them out and adding them in the order of the recipe. But these pumpkin muffins are it for me. Pingback: Vegan Sweet Potato Pecan Pie + A Giveaway - Making Thyme for Health. I used pumpkin pie spice in this recipe, if you don’t have any or can’t find it, you can. I was so happy to find this recipe on Pinterest! Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or. I have been searching for good gluten free pumpkin muffins for a very long time. My sister tried one and she loved them too!! How to freeze healthy pumpkin muffins: Let muffins cool completely; Transfer to an airtight container or freezer-friendly plastic bag. I’m so happy you like them, Elaine! She made them in a mini muffin pan. My blender just isn’t nice enough! I’m so happy you enjoyed them, Maritza! I think I’m going to try the regular size next as the large we’re a little much. Didn’t blend the oats as I used organic instant oats and didn’t mind the texture. I prefer cashew creamy butter instead of almond butter. I’m trying to find a good nut free recipe for school! These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. For mini muffins, bake for 7-8 minutes. That way they’ll be more like pumpkin spice muffins! 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