Shortly after moving to East Texas, I learned one of the locals’ favorite sayings: if you don’t like the weather, wait five minutes and it will change.” Consider our past three days of weather for veritable proof: hot and sunny Wednesday, chilly and rainy Thursday, cold and snowing Friday. I’ve chucked my sandals to the back of the closet in favor of fleece-lined clogs; at least until tomorrow.
Like the weather, I’m in flux: I’ve changed my mind about posting, at least for this morning, abandoning thoughts of dinner in favor of baking. I figure such a move is tolerable considering the weather, and what awaits this afternoon: my first root canal. I’ve kept it from all of you these past few days; how does one slip shooting pain and groggy drugged-ness into the conversation? Perhaps a few days of tofu explains it all.
Experiencing a toothache, noting its accompanying crankiness, slows the food blogger down, makes her pay attention to her work until, finally, she lands on a subject that will both satisfy readers and render a product that is easily chewed on one side of the mouth. So as we all head into the weekend (especially one where an hour’s sleep will be lost), I propose a quick baking cure and muffins for all.
I like eating muffins for weekend breakfasts; I don’t like making muffins on weekend mornings. I prefer putzing and paper-reading. So I’m making the scones now to re-heat tomorrow, and eating one or two today for a dose of pre-root canal comfort (Am I on to something here? Pre-dental-work food?)
I have a large bag of almond meal in my freezer (taking up a lot of room!); I have been meaning to use it to make some baked goods (for the protein and healthy fat, plus great flavor), so I decided to use it to make muffins. And because I love pumpkin (all year long), I made pumpkin almond meal muffins.
Oh. My. Goodness. These may be the best muffins I have ever made, and I have made many a muffin. Dense, but not heavy, deeply flavor and perfectly moist. They are serious delicious!
I’m still figuring out what to do about dinner. I’m thinking mush is the right direction. Or perhaps I will simply eat another muffin :). Happy baking!
Perfect pumpkin muffins, made healthy, easy and so delicious with nutritious almond meal. They are naturally grain-free, gluten-free and Paleo.
- 1 and 1/2 cups almond meal
- 1/4 cup coconut flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs (preferably room temperature)
- 1 cup unsweetened pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup virgin coconut oil, melted
- Optional: 2 to 3 tablespoons raw pepitas (green pumpkin seeds)
- Preheat oven to 350F. Grease or spray all 12 cups of a standard size muffin tin.
- In a large bowl, whisk together the almond meal, coconut flour, cinnamon, baking soda and salt. Add the eggs, pumpkin and maple syrup (do not add oil yet!), stirring until well blended and smooth. Add the coconut oil, stirring until blended.
- Divide batter evenly between prepared cups. Sprinkle with pepitas, if using.
- Bake in the preheated oven for 19 to 23 minutes until a toothpick inserted in center of muffins comes out with nothing more than a few moist crumbs.
- Transfer pan to a wire rack and cool 10 minutes before removing muffins. Serve warm or cool completely.
Storage: Store the muffins in an airtight container at room temperature for 1 day, refrigerator for 5 days, or freezer for up to 6 months.
Almond Flour: I have not tried it, but you can probably use an equal amount of blanched almond flour in place of the almond meal.
- Category: Bread, Muffins
- Serving Size: 1 muffin
- Calories: 206
- Sugar: 10.1 g
- Sodium: 179 mg
- Fat: 14.7 g
- Saturated Fat: 6.6 g
- Carbohydrates: 15.4 g
- Fiber: 3.5 g
- Protein: 5.3 g
- Cholesterol: 46.5 mg