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Almond Coconut Pumpkin Muffins

New recipe post on the docket for you guys today – Almond Coconut Pumpkin Muffins!

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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.

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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!

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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? :)

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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. :)

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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!

Ingredients

Dry:

  • 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)

Wet:

  • 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

Instructions:

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!

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Enjoy!

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:

What’s your favorite kind of muffin?

Comments

  1. 1

    They’re so cute! I’m a big fan of coconut flour, makes everything so naturally sweet – you should try pumpkin coconut pancakes (use another gluten free flour like buckwheat or quinoa – half n half is good with the coconut flour!)

  2. 2

    YUM! They sure look pretty cute! I love Swanson – they really have a HUGE selection and GREAT prices.

  3. 3

    These look so good! I finally splurged and purchased Almond Flour last week to make protein bars and I love it! Such a delicious and filling ingredient, and I think worth the money. I have never seen/tried coconut flour before though.. I guess I will have to save up to get that too.. :)

  4. 4
    Sarah @RunFarGirl says:

    I’ve been loving all things pumpkin these days! I just made a paleo pumpkin bread, which I loved and is now gone! I’ll have to make these next!

  5. 5

    I love mini muffins, especially when they include pumpkin! Swanson is great. I’ve also ordered coconut flour from them. I can’t find it at any of the grocery stores near me. Are those Martha Stewart mixing bowls, if so, I have the exact same ones. Have a great Thursday!

  6. 6

    By the way, I made your flourless banana panckake and loved it. Great recipe!!

  7. 8

    I couldn’t have come across this recipe at a better time as just a couple days ago I tweeted about wanting to find a gluten-free pumpkin bread recipe! Now I just need to figure out the cheapest place to buy almond flour as it’s crazy expensive at our normal grocery store.

  8. 9

    Yum! I have almost all of these ingredients (same brand of almond flour from Swanson!) so I may have to try these. I wish I had mini tins :(

  9. 10

    Cornmeal blueberry muffins! My mom used to make them for me all the time growing up and they remind me of home. I’m requesting them when I go home for Thanksgiving!

  10. 12

    I have not had enough Pumpkin this Fall. I may have to try these to change that! It’s just hard to get in the Fall feeling in South Florida. :(

  11. 13

    These look great Anne! I do love baking with almond flour but I’ve never tried coconut flour. Thanks for another great muffin recipe. :)

  12. 14

    I’m flipping through some of your recipes using gluten free products. One of my 10 year old twin granddaughters has that “thing” were they can’t tolerate gluten. I went to the store this morning and couldn’t believe all the gluten free stuff that’s out there. I am not familiar with this “thing”.(I don’t know what to call it). Got any ideas. That almond and coconut flour looks very interested.

    • 15

      The disease where you can’t tolerate gluten is called Celiac Disease. I have a number of gluten free recipes on my site – search for “gluten free” on my recipe page and you’ll see a bunch. I’m sorry to hear your granddaughter has to deal with that!

  13. 16

    These look delicious!!

    But where are the rest of the wedding posts??

  14. 18

    Looks delish -and healthy….it’s a Win-Win!
    Will try it! Thx for sharing!
    ;-)

  15. 19

    These look great! I have never cooked with almond or coconut flour but may have to check it out.

  16. 20

    These look super yummy! I’ve been hunting for an alternative to cupcakes to bring into my office for my birthday in April (as an intern, I can still do that right?). One of the head editors is a diabetic and all of my vegan cupcake recipes are loaded with sugar. Do you think this would be suitable for a diabetic? Do you think these would come out similar if I used a “flax egg” instead of actual eggs?

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