I went looking for a pumpkin variant on the almond flour muffin theme and played with a recipe I found at Iheartvegetables.com. (Note that there’s 1/3 c more almond flour from when I first played with this last September.)

My updated recipe as of December 2022:

Bowl 1: 1 2/3 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.)

Bowl 2: melt 3 tbl butter in a glass measuring cup–almond oil works fine–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. (Tripping and spilling batter like I did the first time these went into the oven, not so recommended.)

Bake at 350 with paper liners for 22-23 minutes.

These do not have to be put in containers to keep overnight, and the texture improves markedly when fully cool vs first coming out of the oven–they hold together better.