Tittle : ASHER’S GLUTEN-FREE PUMPKIN MUFFINS
link : ASHER’S GLUTEN-FREE PUMPKIN MUFFINS
ASHER’S GLUTEN-FREE PUMPKIN MUFFINS
It has been an exciting week over here as I revealed the cover of my fifth cookbook over the weekend! Healthy In A Hurry, which you can officially pre-order today, has over 125 recipes that are ideal for days like these when I am nonstop busy but still want to feed my family a healthy home-cooked meal. In between meals, I like to enjoy the occasional snack like this recipe for Asher’s Gluten-Free Pumpkin Muffins! The kids love these when they are craving something sweet after school, and I love how quick and easy they are to make and store in our freezer.!
This recipe is similar to my Gluten-Free Chocolate Chip Pumpkin Muffins, but I changed up the spices per Asher’s request. These muffins got their name because when Asher was little, he would devour these muffins daily. He loved having them alongside a smoothie in the morning, or as an afternoon snack. Despite them having what’s usually considered classic fall flavors, this muffin is delicious and satisfying any time of the year.
Freezer friendly:
I always talk about how I rely heavily on prepping and freezing snacks and meals. It feels life-saving to have things prepped in advance when juggling a full-time business, creating recipes, parenting, and all the extracurricular activities! I like to double (sometimes even triple) this recipe, let them cool on a wire rack and then store in a stasher bag in the freezer. You can either take them out and let them defrost on the counter or refrigerator overnight or if you are short on time – just stick them in a toaster oven for a few minutes to heat up. My younger kids just eat them fully frozen!
To avoid freezer burn, be sure the muffins are completely cool before putting them in the freezer. I also try to avoid stacking them on top of each other so they don’t stick together!
More Muffin Recipes:
If you are looking for more muffin recipes you can batch make and freeze, below are some of my favorites!
Asher’s Gluten-Free Pumpkin Muffins
INGREDIENTS
3 large eggs
¾ cup unsweetened almond butter
½ cup grade B maple syrup
½ cup pumpkin puree (canned, or if using homemade- well drained)
3 tablespoons softened palm shortening or ghee
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons coconut flour
3 tablespoons arrowroot
1 tablespoons cinnamon
3/4 teaspoon ground nutmeg
2 teaspoons grain-free baking powder
½ teaspoon fresh lemon zest
½ teaspoon ground ginger
¼ teaspoon sea salt
½ cup paleo chocolate chips
INSTRUCTIONS
Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
Add the arrowroot powder, coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
Store in the freezer for 6 months, or in an airtight container in the refrigerator for 2 weeks.
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