get your seasonal sweet fix – pumpkin muffins with cinnamon almond glaze
Ready to get your pumpkin fix? It’s that time of the year when pumpkin is stealthily sneaking into our desserts, breads, coffee — and even hummus and potato chips.
While the trend is totally at a saturation point, there’s no denying the appeal. Creamy, mild and subtly sweet pumpkin puree pairs perfectly with complex spices like cinnamon, ginger, nutmeg, and cloves that combine for the aptly named, ‘pumpkin pie spice.’ As I’ve said before, I like adding pumpkin (and accompanying spices) to smoothies, oatmeal, yogurt, and chia bowls. It’s also the perfect muse for seasonally inspired baked goods.
I set out to make a pumpkin bread, and experimented using a loaf pan, cake pan, and finally in muffin cups. The muffins were my favorite — though this recipe can be used in any form you prefer. I listed the variation in cooking times below. The best news? These whole grain, gluten-free treats are minimally sweetened with mineral rich coconut sugar and maple syrup which allows it to effortlessly transition from breakfast, snacks, and/or dessert with ease. .
The glaze is optional — though highly recommended. Easily made with almond butter, almond milk, maple syrup, and cinnamon, it adds just the right touch of sticky sweetness.
Pumpkin Cake with Cinnamon Almond Glaze
1/3 cup coconut oil, liquified
1/3 cup maple syrup
1 cup pumpkin
2/3 cup coconut sugar
1 ½ cup oat flour
½ cup almond flour
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon salt
Preheat oven to 350. Grease 12 muffin cups with coconut oil (or use muffin liners).
In a large bowl, whisk together eggs, oil, maple syrup, pumpkin, and coconut sugar. In a smaller bowl, whisk together flours, pumpkin pie spice, baking soda, and salt. Gently fold into wet ingredients. Fill muffin cups about 2/3 of the way.
Bake for 20 – 22 minutes. Let cool slightly. Remove from pan and drizzle with cinnamon almond glaze.
Cinnamon Almond Glaze
1/3 cup almond butter
¼ cup unsweetened almond milk
1 tablespoon maple syrup
½ teaspoon cinnamon
Whisk together all ingredients.
+ add 1/2 cup of mini chocolate chips, dried fruit (currants, raisins, chopped dates, etc), or chopped nuts (pecans, walnuts, almonds)
+ want to make it vegan? substitute 2 flax eggs (1 flax egg = 1 tablespoon ground flax mixed with 3 tablespoons water)
+ bake in mini muffins for 15, or a loaf pan for 55-60 minutes, or 9 x 9 cake pan for 30
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