So. Have you gotten sick of pumpkin recipes, yet?
I used to not like the flavor of pumpkin at all. I didn’t even start eating pumpkin pie until I was in my late teens. Even then, I only liked it for the whip cream.
As I’ve gotten older, I have liked the taste more and more. But truth be told, I think what I really like is the pumpkin pie spice taste. The pumpkin is fine. And I think the pumpkins themselves are awesome. I would have them all over my house if I didn’t have a two year old that would think they were for throwing.
I love going to the pumpkin patch and carving jack o’ lanterns. (We’re going next week with a bunch of friends. I can’t wait!)
But the taste of pumpkin itself? Eh…. I could take it or leave it.
So when this time of year rolls around, and I see the pumpkin recipes go flying by on my computer screen, I always want to turn around and run for the hills.
Or at least rebel and not do anything pumpkin at all.
But I usually cave in, like I did this time. But I am going to try to change it up a bit.
I like apples! To me, this is Apple Season.
NOT pumpkin pie spice latte season. Or whatever.
I have been waiting all summer for apples to be in season. I know you can pretty much get them any time of the year, but it is so different when they are in season. I already posted an apple pie recipe. And I have so many more apple recipes to go.
- Applesauce (Grandma’s)
- Apple Butter
- Apple Jam (Love this and making more soon.)
- Apple This (Apple Pie Recipe)
- Apple That (Smooth Applesauce)
- Amazing Applesauce Cake
Oh, yeah! It is apple time. In fact, I am going so apple crazy that I have to can a bunch of them. And that led to finding out I have a lot of friends who want to learn to can. So I am hosting a canning party. How fun! I really never thought this would be something I would do. I love it!
Anyway, all this to say I compromised on this recipe. There is pumpkin in these muffins. But there is also apples. Lots of lovely apples.
They are good for you. LM has been telling me for weeks, “An apple a day keeps the doctor away.”
Unless your significant other is a doctor, eat them apples.
- 2 Flax Eggs
- Dry Ingredients:
- 2 cups Almond Flour
- 1 cup Gluten Free Oats
- 3/4 cup Brown Sugar
- 2 tbs Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Wet Ingredients:
- 1 Apple (chopped)
- 1 cup Organic Pumpkin (NOT pumpkin pie filling)
- 1/4 cup Grapeseed Oil
- 1 tsp Vanilla
- Make flax eggs. (Check this post for how to make a flax egg.)
- Preheat oven to 350 F.
- Lightly spray muffin tin. I use coconut oil spray.
- Mix all dry ingredients together, very well, in a large bowl.
- Mix all wet ingredients together in medium bowl.
- Add the flax egg to the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well.
- Scoop out batter into muffin tin. It should make 12
- Bake for 22 – 24 minutes.
- Check with a toothpick for doneness.
Almond Flour – I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.
Eggs – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.