New recipe post on the docket for you guys today – Almond Coconut Pumpkin Muffins!
I was inspired to make these when Matt and I were stuck inside during the hurricane last week; we were lucky to not lose power so I figured I should take the opportunity to do a little experimental baking!
A few months ago, Swanson Health Products offered me a small gift card to let me review a few of the products on their site. I ended up getting Almond Flour and Coconut Flour, two flours I’d been reading a lot about lately and wanted to try! Whole Wheat Pastry Flour will always be my true baking love, but it’s always nice to mix it up. Swanson’s site is great, btw – lots of cool unique stuff you’d usually only find at Whole Foods and for WAY cheaper.
There’s a cute local coffee shop near us that sells these really good gluten free pumpkin muffins that I love and have been wanting to try to recreate at home. I set out to create a variation of those using some inspiration from a bunch of different recipes I found online. The final product tasted almost exactly like the ones from the coffee shop – success!
We got these mini muffin pans for our wedding and I was pumped to try them out. Isn’t mini food way more fun than regular sized food? Or is that just me?
After I put them in the oven I realized I’d forgotten to add the baking powder – oops. They still came out fine but hopefully they’d be a little more fluffy and pretty with the powder involved.
Almond Coconut Pumpkin Muffins (gluten free)
Makes about 20 regular sized or 36 mini muffins.
These muffins are perfect for a nice fall breakfast or an afternoon snack; they have a tasty pumpkin flavor and doughy texture. Enjoy!
- 1.5 cups almond flour/meal
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1 Tbsp cinnamon
- 1/2 tsp each ground cloves and nutmeg
- Pinch of salt
- 3/4 cup chopped walnuts
- 1/2 cup raisins (or dark chocolate chips)
- 1 can (15 oz) pureed pumpkin (about 1.5 cups)
- 2 eggs
- 1/2 cup almond milk
- 1/2 cup honey
- 1 tsp. vanilla extract
Preheat oven to 350.
1) In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed.
2) Spoon muffin batter into greased/cooking sprayed mini or regular muffin pans.
3) Bake muffins for about 25 minutes – check on them frequently to make sure they don’t burn (especially if making mini muffins) and fork check before you take them out to make sure they are done. Gluten free flours seem to take longer to bake than regular flour!
Want more muffins recipes? I have approximately a million on my recipe page – I went through a pretty serious muffin phase. 😉 Here are a few of my absolute favorites that I’ve come up with over the years:
- Carrot Cake Muffins (vegan)
- Scrambled Egg Muffins
- Whole Wheat Peanut Butter & Jelly Muffins
- Zesty Lemon Zucchini Muffins
What’s your favorite kind of muffin?