{Gluten-Free} Almond Flour Pumpkin Muffins

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

Almond Flour Pumpkin Muffins, adapted from WellPlated.com

You can skip the chocolate chips here and add a handful of chopped walnuts instead for some crunch.

Makes 1 dozen muffins

1 1/2 cups blanched almond flour

1/4 teaspoon fine sea salt

3/4 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 large eggs

3/4 cup canned pumpkin

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

1/4 cup semisweet chocolate chips (optional)

Place a rack in the center of your oven, and heat to 350 degrees F. Line a standard muffin tin with liners.

In a large bowl, stir together the almond flour, salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in chocolate chips or nuts if using.

Divide the batter evenly between the cups. Place in the oven and bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove muffin tin, place on a wire rack to cook for 5 minutes, then remove muffins from pan and place on the rack to cool completely.

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