What do you do when you’ve got to take a day off from work to care for your sick kid? Bake of course! That’s what I did last week — in between keeping him hydrated with juice and checking my work email, I made a batch of these delightful Cinnamon Sugar Almond Pumpkin Muffins! They were quick and easy to make and my son, who had not eaten much in 3 days, got a bit of his appetite back to try one — and yes, he liked it!
1 cup ground almond flour
1/2 cup white rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup pumpkin puree (I used Libby’s)
3 large eggs
2 teaspoons almond butter
1/4 cup raw honey (optional)
1 teaspoon vanilla extract
Cinnamon-sugar mixture for topping (about 2 teaspoons)
Slivered almonds for garnish (about 1 tablespoon)
Heat your oven to 350 degrees. Line muffin tin with paper liners and set aside. Note, will yield 12 muffins.
In a medium bowl add all dry ingredients and stir to combine. In a large bowl, add the wet ingredients and whisk. Add the dry ingredients to the wet ingredients and stir gently to combine.
Scoop mixture into lined muffin tins and sprinkle lightly with a cinnamon sugar mixture. Bake for about 25-30 minutes. Immediately after then come out of the oven, sprinkle with the slivered almonds.
Not only will these muffins make your home smell incredible, they have a light and fluffy texture with a taste that is divine! Eat warm and enjoy the deliciousness of the fall season!