Name: Pumpkin Almond Muffins (Gluten-Free)
Yield: 8 muffins
Ingredients: 3/4 cup pumpkin purée or canned pumpkin; ⅓ cup honey; 2 tablespoons extra-virgin coconut oil (, melted); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch ground cloves; 1/4 teaspoon kosher salt; 2 large eggs; 1 1/2 cups almond flour; 1 tablespoon coconut flour; 1/2 teaspoon baking soda

This week I’m featuring the Pumpkin Almond Muffins from my cookbook! These might just be my favorite muffins ever. They’re lightly sweet, supremely tender and they make my house smell incredible. Plus, they get made right in the food processor! You might have noticed that I’m on a mission to streamline my baked goods (see these Blueberry Blender Muffins as a prime example). Since summer has unofficially started, all I want to do is get the hell outside, and that means I’m all about ways to cut back on my time spent prepping and cooking. The food processor can be an awesome ally on this front—check out my tips for making the most of your processor in my new article for Parents.com!

Take the Pain out of Menu Planning

Speaking of getting the hell out of the kitchen, I’m really excited to announce my partnership with EatLove, a menu planning service. One of the biggest challenges in getting homemade meals on the table every night is in the planning. When life gets busy, it gets harder and harder to find the time to sift through the gazillions of recipes out there; decide on the meals that your family will eat; and then write the grocery list for the week. EatLove does most of that legwork. They’ve collected hundreds of recipes from chefs across the country (like me!), which they organize into custom menu plans. You input your likes/dislikes, your food aversions/allergies, the amount of people you’re feeding, etc and they spit out weekly menu options, complete with nutrition information and a grocery list. They’re currently offering 10% off for new users with the code sizemore10.
Click here!

Speaking of menu planning, I’ve also started publishing my own family’s menus every Sunday on the List App in the hopes of providing a bit of inspiration (on the good weeks) or at least a few laughs (on the not-so-pretty weeks). Come follow for a sneak peak into what my family’s eating every week (I also post the lists on my From Scratch Fast Facebook page)! Just please don’t judge. 😉

Snippity Snap

And last but not least, if you’re on Snapchat, come say hi at @SizemoreNicki. It’s been so fun to meet some of you, share cooking tips and recipes, and, most of all, switch faces with my kids (seriously, it’s hilarious!).

NOW GO GET YOURSELF OUTSIDE!

*Muffin photo by Caroline Kaye from The Food Processor Family Cookbook

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5 from 1 vote

Pumpkin Almond Muffins (Gluten-Free)

Recipe from The Food Processor Family Cookbook (Sonoma Press © 2016) These are my five-year-old’s favorite muffins. Mine too. They’re tender and moist, with a light, melt-in-your-mouth crumb and a flavor that sings of pumpkin pie. As opposed to the overly sweetened “cakes” that often disguise themselves as breakfast muffins, these nutritious beauties are sweetened with a touch of honey and made with almond and coconut flour, giving them a healthy boost of protein.

Servings 8 muffins

Author Nicki Sizemore

Ingredients

3/4 cup pumpkin purée or canned pumpkin
⅓ cup honey
2 tablespoons extra-virgin coconut oil , melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
1/4 teaspoon kosher salt
2 large eggs
1 1/2 cups almond flour
1 tablespoon coconut flour
1/2 teaspoon baking soda

Instructions

Preheat the oven to 350˚F. Line 8 muffin cups with paper liners.
Fit the food processor with the s blade. Add the pumpkin, honey, coconut oil, cinnamon, nutmeg, ginger, cloves, and salt. Process until smooth. Stop and scrape down the sides. Add the eggs, and process for 10 seconds.
In a medium bowl, mix together the almond flour, coconut flour, and baking soda. Sprinkle the dry mixture evenly over the wet ingredients in the processor. Pulse until combined and no lumps remain.
Using a rubber spatula, scrape the blade clean. Wipe down the sides of the work bowl, and stir gently to incorporate any streaks of flour.
Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, turning the pan 180 degrees halfway through. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before serving.
STORAGE: The muffins can be stored in an airtight container at room temperature or in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.