I am so excited for this weekend. Matt’s sister is getting married, and I’ll be joining in on the fun! He got a hotel for a couple nights too which should be a blast. Only downside is, very little time to study for my midterm on Monday. Which means I need to get some studying done tonight (Thursday). It’s gonna be a short post for you all!
Just wanted to share two things, a couple pictures from my sister’s wedding (she started receiving some from the photographer), and a recipe for the muffins I’ve been eating all week
The family! We’re missing my brother and my nephew because they were at a different location getting ready with the groomsmen. These are just some pictures that were taken while we were waiting for the limo. Me and my sis below!
So, onto these muffins. I got bit by the baking bug this weekend (say that 5 times fast) and wanted to make something breakfast-y that I could enjoy all week. I had some pumpkin in the house, so of course that needed to be used up!
And, my mom had just bought me some adorable cupcake liners for my birthday. She knows her daughter well!
Gluten Free Pumpkin Pie Muffins
Slightly adapted from Elana’s Pantry. Serves 12.
1 1/2 cups blanched almond flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
a pinch of all-spice
2 tbsp grapeseed oil
1/2 cup honey
2 large eggs
1 cup of 100% pure pumpkin (not pumpkin pie filling)
1. Combine the almond flour, salt, baking soda, and spices in a medium-large bowl.
2. In a separate bowl, whisk the pumpkin, grapeseed oil, and honey. Whisk in eggs one at a time.
3. Add the wet ingredients into the dry ingredients, and whisk together until just combined.
4. Spoon batter into a muffin pan lined with paper liners.
5. Bake at 350 degrees for about 40 minutes. Insert a toothpick to make sure muffins are cooked through.
6. Allow to cool and serve!
Baking with almond flour can be tricky. Most of the time, the finished product definitely tastes a little different than a standard all-purpose flour version might taste.
But these muffins, oh man. They taste buttery and soft and AMAZING. And there’s no butter in there. Not because I was trying to healthify them, simply because the recipe didn’t call for it. It uses grapeseed oil instead, although I bet it’d be great with a different oil too. Maybe coconut? I need to try that.
YUM. I think I’ll be making these beauties for Thanksgiving morning. Have a great weekend everyone!! Anything fun planned? Tell me about it
Have you ever baked something gluten free? What’s been your favorite recipe so far?