We've made it through our first official week of Autumn. The older I get, the more I realize that I'm a Fall kinda person. The Summer is nice and all (hello beaches and flip flops and berries), but there's just something about the Fall that's refreshing. I like rediscovering my sweaters that were hibernating during the hotter days and I really like when the barista knows that the latte I just ordered is supposed to be hot. In the Summer, it always seems to puzzle people that I still enjoy a hot cup of coffee!
Driving around town, I get excited to see the Halloween and Fall decor on suburban stoops everywhere as we begin several months of back-to-back holidays to look forward to. There are bails of hay, some semblance of a colorful leaf kid's craft hanging on the door, and pumpkins - one for each family member - lined up on the steps. I love that. In fact, that's the extent of the future for all the pumpkins we hunted for today. For the following recipe, I highly recommend purchasing (organic, BPA-free) pumpkin puree. Unless, of course, you're a glutton for punishment and lots of extra work...??
I dreamt up these Pumpkin Cider Muffins when I was feeling left-out for seeing cider-everything. Don't get me wrong, I can get down with some apple cider, but where did the cider doughnut craze come from?
Here's what I needed... a healthier, tasty, Fall-like baked good that made my house smell like one of those toxic candles that we no longer buy. If it was healthy enough to work as breakfast, a snack, or dessert and could be made in batches and frozen so I don't have to make them 28 times this season....even better!
Hope you enjoy these Pumpkin Cider Muffins as much as my family does.
Happy All-Things-Pumpkin Season!
In good health,
Pumpkin Cider Muffins
- 1.5 cups pumpkin puree
- 6 eggs
- ½ cup honey
- 6 T coconut oil, melted
- 2 tsp apple cider vinegar
- 2 cups almond flour
- 1 cup coconut flour
- 1 tsp baking soda
- 2 T cinnamon
- 2 tsp nutmeg
- ½ cup walnuts
1. Preheat oven to 350 F.
2. In a large bowl, combine all ingredients. Mix well.
3. Spoon batter into paper-lined muffin tin (or grease muffin tin).
4. Bake for 22 – 25 minutes (until golden brown and toothpick inserted comes out clean).
5. Optional: Serve with nut butter and hemp / chia seeds on top to increase protein content.
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