Pumpkin Spice Muffins
CLEAN START | Fall | Page 120
THESE MUFFINS, FULL OF MY FAVORITE warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.
WET INGREDIENTS
1 cup pitted dates
1 tablespoon lemon juice
1-1/2 cups cooked pumpkin purée
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup almond butter
2/3 cup grated peeled apple or applesauce
DRY INGREDIENTS
1/2 cup brown teff flour
1/2 cup chickpea flour
1/2 cup almond meal
1/4 cup potato starch
1/4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
PREPARATION
Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.
Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.
Pour wet ingredients into dry and mix to combine. Immediately scoop batter by the tablespoon into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.
MAKES approximately 30 mini muffins
TIP: Muffins freeze well in an airtight container.
9 Comments
This is a must try. I really like teff flour. I think it’s the texture.
Is it possible to substitue whole wheat flour or whole wheat pastry flour for the brown teff and chickpea flours and the almond meal? We’re not gluten-free so it’s just easier to use all purpose/whole wheat/whole wheat pastry flours and we have a life-threatning nut allergy so we avoid all tree nuts and peanuts. Also besides gluten, is there a reason to avoid wheat flours if we don’t have an allergy? Thank you (and love your books)!
Hi Susanna, If gluten is not an issue for you or your family, whole wheat pastry flour will be a fine substitute for these other flours. I certainly understand the need to avoid almond flour/meal if you have allergies, but if you do have the opportunity to work with teff flour or chickpea flour, I think you’ll find it not only savory, but delicious! As for gluten, a small percent of the population is intolerant to gluten, but there are others who are allergic (have a histamine response) or even sensitive (a compromised digestive function) to wheat and gluten. In fact, I was just reading an article from the American Journal of Gastroenterology that discusses a recent study that found that non-celiac gluten intolerance may actually exist and that gluten may indeed cause symptoms in people who do not have celiac disease. Since there’s so much wheat and gluten in processed foods, I think it’s fair to say that many of us would be well-served to at least take note of the amount of wheat we consume, and where possible, substitute a variety of other whole grains and flours for less dependence on wheat and greater variety of complex carbohydrates.
Love your books – they are the best! I would like to use the pumpkin muffin recipe but have some people with nut allergies. Can I replace the almond meal with ground flax seed? I want to keep the other flours.
Hi Kate, Great question. I think the ground flax might absorb too much of the liquid and make the muffins too mushy. There’s already plenty of ingredients that help bind the flours, so I think I’d first try substituting quinoa flour for the almond meal (same quantities). That should be yummy! Please do write back and let us all know!
I just made these muffins and they were excellent!!! I wouldn’t change a thing about them. They are moist and don’t need anything else. I wanted to make a double batch and freeze some but I almost exploded the wet ingredients in my food processor with just the regular batch. It was so full I couldn’t keep it running since it was coming through and spilling down the outside of the container. My food processor is a decent size but I’ll be paying more attention to the quantities going into it. Again though, a little messy clean up for some excellent muffins- and without sugar, butter, and oil.
Terry,
Thanks’ for sharing the recipe, the muffins were awesome!
I did not have potato starch so I substituted tapioca, they came out great.
Thanks again, can’t wait for your new cook book to come out
These are truly delicious and a hit with kids, sugarfried friends and my husband! They keep well too and perfect staright after a run for a nourishing pick-me-up-Thank you!
Kids, “sugarfried friends” AND the husband? My work here is complete! Congratulations Samantha and thanks for sharing!
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