Recipe: Spiced Pumpkin Muffins

These tasty grain-free, dairy-free muffins are a real treat! They freeze well, so our family often makes a double batch. This recipe is from Danielle Walker’s Against All Grain cookbook. After being diagnosed with an autoimmune disease, Danielle turned to food to help her heal. You can read about her remarkable path to healing here.

Ingredients

• 2 cups blanched almond flour
• 3 tablespoons coconut flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ¾ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon cardamom
• ¼ teaspoon cloves
• ¼ teaspoon sea salt
• ¾ cup pumpkin puree, fresh or canned
• ⅓ cup pure maple syrup or honey
• 2 large eggs at room temperature
• 2 tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract
• Optional add-ins: ¼ cup dairy-free chocolate chips or 2 tablespoons chopped pepitas.

Directions

1. Preheat the oven to 350° F.
2. Line a muffin tin with baking cups. Parchment paper cups work best to avoid sticking.
3. Place the almond flour, coconut flour, baking soda, spices, and salt in a small bowl and mix to combine.
4. Place the remaining wet ingredients in the bowl of a stand mixer or a hand mixer, and beat on high until combined.
5. Slowly incorporate the dry ingredients into the wet, and mix until smooth.
6. Gently mix in the chocolate chips or pepitas if desired.
7. Pour the batter into the muffin tin, filling each cup ⅔ of the way full.
8. Bake for 25 min. or until a toothpick inserted into the center of the muffin comes out clean.  

Enjoy!