Almond Pumpkin Spice Muffins

I’ve been experimenting with dried almond pulp for a while and have come to the conclusion that it cannot be substituted 1:1 in a recipe calling for almond flour or meal. Almond pulp is essentially defatted almonds and so will produce a much drier and denser baked good than regular almond flour/meal.

Last week I shared with you a grain-free “oatmeal” recipe using leftover coconut pulp and I mentioned that I was skeptical to use nut/coconut pulp flour in baking. Thats because the first time I tried completely substituting dried almond pulp for almond flour in a recipe was when I tried making Lemon Poppy Seed Muffins. I don’t consider them a complete failure because they were delicious, however they were far too dry and dense for my complete liking.

I knew baking with dried almond pulp wasn’t impossible;  I just needed to A. Cut down on the amount of dried almond pulp and B. increase the wet ingredients.

I came across Meagan’s Grain Free Pumpkin Muffins and saw that it called for less almond meal and more wet ingredients than the Lemon Poppy Seed Muffins. I thought it would work if I subbed the dried almond pulp 1:1.

As it turns out, I actually didn’t have enough dried and ground almond pulp to successfully substitute it in the recipe. Life’s little miracles ya know? It was a good thing because when I mixed the wet and dry ingredients together the batter was still fairly thick and dry and I thought that they would actually turn out too dense at that point. I added a little bit of orange juice to thin out the batter, filled the muffin tins almost to the top, put them in the oven and didn’t hope for much. I should mention that I used steamed and mashed kabocha squash which I had to mash with about 1/2 cup of water to obtain a smooth puree.

When I saw that my pumpkin muffins had actually risen in the oven I knew they had been a success. So here is a moist (yes I used that word) yet light, sweet muffin livened up with plenty of pumpkin pie spice and topped with (what else?) pumpkin seeds.

This recipe is for all you readers out there who love making almond milk but don’t always know what to do with the pulp. I encourage you to use it to make these delicious fall-themed muffins!

Did I mention they are grain, gluten, and dairy free?

Go ahead and make yourself and your loved ones some fresh, homemade almond milk and then make these muffins to enjoy along with it. Few things sound sweeter I think.

Almond Pumpkin Spice Muffins

The pumpkin puree makes these muffins incredibly moist while the almond pulp and eggs make for a light and tender crumb. With lots of pumpkin spice to pair with the perfectly sweet muffin, this one is a winner.

Adapted from Grain-Free Pumpkin Muffins

Yields 12 hearty muffins

Ingredients

  • 1.5 cups dried and ground almond pulp
  • 1 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 1-1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree (I used squash puree)
  • 3 large eggs (at room temperature)
  • 1/4 cup virgin coconut oil
  • 1/2 cup raw honey
  • 3-4 tbsp orange juice, as needed
  • 1/4 cup raisins (or any other add-ins of your choice)
  • Pumpkin seeds for sprinkling on top

Directions

  1. Preheat oven to 350. Prepare muffin tins with muffin liners.
  2. In a medium bowl, whisk together dried and ground almond pulp, baking soda, coarse sea salt, and pumpkin pie spice.
  3. With an electric mixer, beat the coconut oil and honey together until smooth.  Add eggs one at a time, beating until well incorporated.
  4. Add in the pumpkin or squash puree and 3 tbsp of the orange juice and beat until well mixed.
  5. Add dry ingredients to the wet ingredients and continue beating until the batter is smooth and even. If the batter seems too dry, add in more tbsp of orange juice.
  6. Fold in the raisins or other add ins.
  7. Pour batter into muffin tins and sprinkle pumpkin seeds on top.
  8. Bake for 20-24 minutes or until a tester inserted in the middle of a muffin comes out clean.
  9. Allow to cool for 15 minutes and then serve alongside a glass of fresh almond milk :D

Notes

I used dried and ground almond pulp flour in this recipe but you can use undried almond pulp as long as you ensure that most of the milk has been strained out and the pulp is fairly dry. If you only have regular almond flour/meal on hand then use 2 cups for this recipe and omit the orange juice.

Whether you enjoy these for breakfast, as a snack, or heck even as dinner, you really can’t go wrong. As always, customize to your individual preferences and add in whatever you like in your muffins, or nothing at all if you like.

Shared in Monday Mania, Keep it Real Thursdays

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