baking gluten-free naturally sweet

Almond Flour Pumpkin Muffins

29 October 2021

We’re poised on the edge of November, the advent of pumpkin baking season, of cozy season, of the promise of winter just around the bend. Sonoma County is drying out after an unprecedented torrential rainstorm (amazing to see the plants turning green after finally receiving some water) with more on the way. But today it is warm and sunny, my laundry is drying on the line, and I’m mentally writing a list of the holiday recipes I’d like to try/adapt this year. All in good time, but it’s coming.

To ease the transition, I’ve been making things with pumpkin. A recent favorite is the recipe for these pumpkin muffins. Part snack, part perfect coffee counterpart,  almond flour pumpkin muffins are the best thing to come out of my kitchen since the banana muffins I posted about in July. They’re a bit similar to the banana muffins in terms of ingredients but do call for a little maple syrup since pumpkin is not as naturally sweet as banana. I love the complementary flavors of pumpkin and maple, they just seem to be right together. The almond flour keeps me satisfied and the hit of chocolate (because pumpkin and chocolate also just belong together) makes this little snack into something decadent.

Next up: Halloween and a gluten-free pumpkin cake made with maple sugar that I have a feeling will be pretty special. Will report back on that one soon.

Til next time — N  x

  • Helen 29 October 2021 at 10:49 pm

    Almond flour…. A new ingredient for me. You are always experimenting & creating new products. Sounds delicious & perfect for the season.