How many times have you been to the pumpkin patch this month? With all the pumpkins around, who wouldn’t be in the mood to eat pumpkin? And I’m not even a pumpkin fan! So even though I am not a big pumpkin fan, I still managed to find a tasty, guilt-free treat that I TOTALLY LOVE! This gluten-free Pumpkin Muffins is unbelievably moist – considering it uses almond flour. It’s decadent and delicious, especially when topped with cream cheese frosting and nuts! (Scroll down to see what those babies look like.)
- 1 cup of pumpkin puree (canned or make your own*)
- 1/2 cup of agave nectar
- 2 tablespoons of olive oil
- 2 eggs
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice (or cloves)
- 2 cups of almond flour
- 1/2 cup of pecans or walnuts (optional)
- Preheat your oven to 350˚ F.
- Combine all the ingredients (in the order listed) in a bowl and blend well.
- Bake in lined muffin tin for 20-25 minutes or in a bread pan for 1 hour. When it’s done, a toothpick inserted in the middle should come out clean.
- Serve warm or cool for an hour and frost with Mascarpone & Cream Cheese Frosting and top with nuts.
* Pumpkin Puree
- Preheat your oven 350˚F.
- Slice the pumpkin (or other squash) in half – from stem to bottom.
- Take out the seeds.
- Roast the pumpkin face down for about 1 hour in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
- Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.
Creamy Cream Cheese Frosting
- 4 oz. cream cheese, softened to room temperature
- 2-3 tbsp agave nectar (to your taste)
- 1 tsp of vanilla extract
- 3 tbsp heavy cream
- In a mixer, combine cream cheese, agave and vanilla until well blended.
- Whip in heavy cream until frosting is nice and thick.
- Set aside and cool in refrigerator.
- Frost over muffins and cakes.