'Tis the season for all things pumpkin! Years ago I used to make fabulous dairy- and gluten-free Pumpkin Millet Muffins. They were beloved in our household, and considered a harbinger of All The Good Things we love about Autumn.
Then we went Paleo. Rawr.
It was a good change for us. We're healthier and more vibrant than ever before. I'm not ashamed to admit that I miss those muffins, though. When I make treats nowadays, I usually use almond flour. It's great, but I don't think it's awesome to eat such huge amounts of almonds so often. In spite of looking, I had yet to see a low-sugar, almond flour-based Pumpkin Muffin recipe. Until now!
A friend recently posted a link to a great food blog called Zen Belly. There, in the list of baked goods and desserts, was a recipe for grain-free, nut-free Pumpkin Chocolate Chip Muffins (do yourself a favor and click on that recipe link!). Instead of almond flour, she makes sunflower seed flower with her high-powered blender. In fact, the whole thing is mixed up in the blender. Easy!
As it happens, I own a Vita-Mix.
So, obviously Pumpkin Chocolate Chip Muffins happened. Let me just say, they were totally worth the treat! Still a little sweet for my taste. Next time I'm going to make them with 1/4 less maple syrup. Rob has requested nuts instead of chocolate chips. As usual, we're tweaking them to our preferences.
One thing I did to streamline the process was to use my Pumpkin Spice Blend instead of the piecemeal spices listed in the recipe. I used two tablespoons of the following blend and the muffins were satisfyingly spicy.
Arya's Pumpkin Spice Blend*
1/4 cup ground ginger
1/4 cup ground cinnamon
3 tbsp ground cardamom
3 tbsp ground cloves
Mix well and store in an airtight container.
* Adapted from a novel called Bread Alone, by Judith R. Hendricks. I love it when there are usable, delicious recipes shared throughout a novel about food!
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