But no pumpkin spice. Unless you want to.
Thursday September 29th 2022, 9:51 pm
Filed under: Food

I went looking for a pumpkin variant on the almond flour muffin theme and played with a recipe I found at Iheartvegetables.com.

What I did:

Bowl 1: 1 1/3 c almond flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon. (Yes her baking soda might have made it lighter. This is why I will never ever put it in, much though I still love that old college roommate, and the texture was quite light just the same. More on that later.)

Bowl 2: melt 2 tbl butter in a glass measuring cup (yeah I doubled the amount of the original, because, butter, and yeah, butter, because it tastes better), swish it around, pour it into the now-empty third-cup measuring cup you used on the almond flour, add a maybe generous 1/4 honey to the butter-coated glass one (it makes it so much easier to get all the honey out). Beat together 2/3 c canned plain pumpkin, 2 eggs, the butter, and a tsp vanilla, then add to the almond flour mixture.

Note that if your honey is crystallized go ahead and use it anyway, just beat well.

Twelve muffins. Sprinkle crunchy sugar on top. I used the maple sugar that had been sitting in the cupboard for two years needing to be needed and it was a superb choice. Highly recommended.

What I also did: I started to drop the pan just as I was getting it into the oven, kind of stumbled forward and got it to at least land inside on the floor of it. I’d used paper liners and one of those went flying out and promptly burned while I snatched the pan out and stood there thinking, Wow. I’m 63 years old and I just did something I’ve never done before in all that time. Something brand new. Let’s not do it again.

Then I opened the door back up and pulled the bottom rack out so I could safely reach a mitted hand and spatula back in there, scraped what I could, knew the oven wasn’t hot enough now and after about two minutes simply put the pan back in anyway and let it try while the kitchen fan tried its slow best to get rid of the smoke.

So to the question of, did they rise just as high without the baking soda?

I have no flippin’ clue if they would have. They rose somewhat after all that, and they were definitely light and fluffy, but they did not have the usual upward peak at the center.

But I ate four and a half in two days, and I never do that, so that gives you an idea of how good they were.


1 Comment so far
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Sounds delicious; I’m glad they didn’t all get lost in the stumble.

Comment by ccr in MA 09.30.22 @ 12:30 pm



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