So if it was still 2011, then I’d be making these with good old pastry flour and brown sugar. But, since I’ve made a promise to you (and to the little guy that feeds off of me) to get my butt into gluten free & sugar free gear, then here we go. I made these last night so that if my sweet tooth hit this week or I needed something quickly for breakfast, that I would have it. They were so simple to make and because of the pumpkin they stay super moist. Because I didn’t add much honey to them, they are not really sweet, but they had a nice warm spiciness to them and were the perfect vehicle for my Apple Butter. They’re also great with nut & seed butters. If you want a sweeter muffin, add a little more honey.
Gluten Free Pumpkin Muffins
- 2 cups Blanched Almond Flour (I use Bob’s Red Mill)
- 6 pastured Eggs
- 1 15 oz. can Organic Pumpkin or 2 cups cooked Pumpkin
- 1/4 Butter or Coconut Oil (I’ve also used ghee, but prefer either butter or the coconut oil for these)
- 1-2 tsp. grated Ginger Root (I even added some extra powdered ginger at the end to these)
- 4 Tbs. Coconut Flour (I use Bob’s Red Mill)
- 1 tsp. Sea Salt
- 1 tsp. Vanilla
- 1 tsp. Pumpkin Pie Spice
- 1/4 – 1/2 tsp. Cinnamon
- 1/3 cup Honey
- 1/2 tsp. Baking Soda
Preheat the oven to 375. Grease a muffin tray with whatever oil you have chosen to bake with. In a large bowl combine the eggs, flours, ginger, butter/oil, and salt. Blend with a hand mixer, stand mixer or food processor until combined. Then add the remaining ingredients. Fill the muffin tray (these don’t rise much so you want to fill them up all the way) and bake for about 25 minutes (+/- 5 depending on your one) until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.
Crockpot Apple Butter
- 12-15 Apples
- 1/2 cup Water
- 1 Tbs. Cinnamon
- dash Nutmeg & Clove or use Pumpkin Pie Spice (optional)
Wash the apples, and then core and slice them. I’ve used an apple slicer before, but I find that it is much faster to cut them with a sharp knife. And then my dog eats all the cores (last week I made 2 batches and she ate about 25 apple cores in two days – she weighs over 100 lbs. so I guess it’s ok.) You don’t need to peel the apples. Put all the ingredients in a large crockpot (mine is a 6 quart) and turn on the lowest setting and let it work it’s magic overnight or for about 10-12 hours. When it’s done the apples will look soft, but will still remain in slices. You can then either transfer them to a blender or a food processor to puree. If you have a stick/immersion blender, then go ahead and blend it right in the pot. When you’ve reached your desired consistency, put the apple puree back in the pot and cook it for another 4-5 hours. My crockpot has a “warm” function that it goes to when the cooking cycle is finished and that is what I leave it at for the remainder of the cooking time. I leave the lid on the pot slightly ajar so that the remaining liquid can cook off and I’m left with an incredible apple butter. I never add sweetener to mine because I don’t find that it needs it. However, this would depend on your apples. I don’t think Fuji or Gala need it. Pippins and Pink Lady have a little more of a tart taste, but are still sweet. I suppose if I was using only Granny Smith’s, then they might need a little honey. If you find your apples are too tart, it’s a good idea to try and mix them with another variety. I put this stuff in everything when I have it. From yogurt and oatmeal to spreading on breads and muffins. Enjoy!
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