Pumpkin in July? You bet. There is no reason why this versatile vegetable can’t bring magic to the kitchen at any time of year, aside from having to turn on the oven in a heat wave, that is. Some recipes are just too good to put off, and I recommend you try this one sooner rather than later.
These tasty treats are best described as the love child of a pumpkin pie and a breakfast muffin. The very absorbent coconut flour gives the inside of these muffins a texture that is more custard-like than cake-like. Greek yogurt also adds a softness and richness to the interior that contrasts nicely with the toasty crunch of the muffin tops.
You can make these muffins saltier if you prefer a savory snack, or sweeter if you like your muffins to be more like bald cupcakes. Feel free to tinker with the sweetness level as you see fit.
I like my pumpkin products well spiced, but if you prefer a milder muffin it’s easy to dial back on the cinnamon, nutmeg, ginger, and clove. Most of the spicy heat in this recipe comes from the ginger, while the other three spices tend to bring more of an aromatic flavor to the party. It’s also easy to doctor this recipe with some chopped walnuts or almonds to give the muffins a crunch.
Candida Alert: Pumpkin, like all winter squash, is relatively high in sugar. For this reason, it’s best to keep these muffins as a special treat, or to limit your portions. Luckily, they keep for weeks in the freezer and thaw out just as fresh as the day they were baked.
¾ cup almond flour
½ cup quinoa flour
¼ cup coconut flour
½ tsp baking soda
1 tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp clove
¾ cup salted butter, melted
1 cup milk (can use almond or coconut milk instead)
2 tsp liquid stevia
½ tsp vanilla extract
1 cup pumpkin
2 tbsp plain unsweetened Greek yogurt
Preheat the oven to 350 degrees.
In a large bowl, combine the almond quinoa, and coconut flours. Add the baking soda, salt, ginger, cinnamon, nutmeg, and clove. Stir to thoroughly combine the dry ingredients.
In a separate, medium-sized bowl beat two eggs. To the beaten eggs, slowly add the melted butter, stirring as you do so. Next add the milk, stevia, and vanilla. Stir to combine. Add the cup of pumpkin and the Greek yogurt. Stir the pumpkin gently at first to avoid displacing any of the other liquid ingredients.
Once the wet ingredients are fully incorporated, add the wet to the dry and stir well to create a batter that is sticky and thick, but still wet.
If the batter becomes too dry, add more milk. Be advised that almond milk may not work as well for this as dairy milk or coconut milk might. This is because the coconut flour absorbs great quantities of water, but not fats, so adding more water (or lower fat almond milk) won’t necessarily make your batter wetter.
Bake the muffins for 20-25 minutes, or until the tops begin to dry and crack, but a knife, when inserted, comes out clean.
These are a snap to make and are a delicious treat for any season. Enjoy this recipe, and happy baking!