Turmeric-Spice Pumpkin Muffins
Just because Thanksgiving 2018 is behind us doesn’t mean pumpkin season is over, right?!? I hope not, because I’m still in full pumpkin-mode. And obsessed with these pumpkin muffins - they’re so yummy and SO EASY!
They’re packed with antioxidants from the turmeric & pumpkin, healthy fats from the walnuts, choline from the eggs, and lots of lean protein, making them the perfect snack for pregnancy or postpartum.
For my last pregnancy, I packed my freezer full of these muffins and then de-thawed for one-handed fuel once baby arrived. This pregnancy, I’m not waiting for the baby to get here to snack away ;)
Make a big batch for you & family and keep the pumpkin-love going!
You were made for this!
Gluten Free Pumpkin Muffins
1 1/2 cup pureed pumpkin
1 cup plain, organic Greek yogurt
4 large eggs, pastured
1 cup almond butter
1/3 cup maple syrup
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp turmeric
1/2 tsp salt
4 tsp baking powder
1/2 cup walnut pieces to crumble on top
Preheat the oven to 350°F. Line a muffin tin.
Put everything except baking powder and walnuts in blender or food processor and mix until smooth.
Add the baking powder and pulse on low until just combined.
Pour the batter into the muffin tins, filling each cup ¾ of the way full. Sprinkle to the top of each with walnut pieces.
Bake ~25 minutes until a toothpick inserted in the center of a muffin comes out clean and the tops are golden-brown.
Let cool, then dig in!
Note: Store muffins in fridge or freezer - they do not last more than 2 days sitting out.
Second Note: Since they’re flourless, these muffins are quite moist, in a delicious way - just don’t expect the typical dry muffin crumble.