Unable to decide on any of the hundreds of muffin options presented before me, I ended up settling on a paleo, gluten-free recipe that wasn't at all intended for the holidays. With all of the ingredient substitutions offered, I was easily able to add a holiday twist, but since I wasn't using a set recipe, culinary success was no guarantee. I could've delved further into the Pinterest archives in pursuit of a less risky option, but I had to be elsewhere the following hour. So, I decided to go for them. You could say I live on the edge.
After I got down to baking, my uncertainty grew as a result of my batter's gritty texture; the last time I made muffins (which was probably a decade ago), the batter was smooth and creamy. I'm no master chef, so, I assumed my gravel-like concoction was a tell-tail sign of a big waste of ingredients.
Mercifully, these feelings of doubt didn't last long. Shortly after prepping the muffin tin and popping the loaded tray into the oven, an intensely mouthwatering smell came wafting through the air. After trying one of the muffins for myself (and having my roommate try one, as well), I knew I had a winner on my hands.
These sweet and satisfying muffins would make a great addition to any Thanksgiving spread, and since the recipe I provide you with makes the muffins nearly half the size of those in the original recipe, you can enjoy one and still have room to indulge in the mashed potatoes and stuffing!
To make these cranberry-pumpkin muffins, you'll need: (makes approx. 17 muffins)
- 2.5 cups almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened pumpkin puree
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 cup fresh cranberries
Preheat the oven to 350 degrees and lightly coat a standard muffin tin with olive oil or cooking spray. Combine the almond flour, baking soda, salt, and cinnamon into a large bowl and mix well. In a smaller bowl, whisk together the eggs, pumpkin puree, honey, vegetable oil, and apple cider vinegar. Once prepped, combine all of the ingredients into the larger bowl, mix well, and stir in the cranberries. When distributing the batter into the tin, I recommend measuring out three tablespoons into each cup for smaller-sized muffins (I only had one 6 cup tin, so I made a few rounds). If you're thinking of making these for breakfast, by all means, add more batter into each cup for full-sized muffins!
Bake in the oven for 14 minutes or until the muffins' edges become golden brown. After the 14 minutes are up, I suggest using a toothpick to poke into the center of one of the muffins and see if the pick comes out clean. If it comes out with batter sticking, give the muffins a few more minutes in the oven.
For ingredient substitutions, be sure to check out Power Hungry's original recipe by clicking the link here! If you do, you'll notice that the original only calls for 1/3 cup of pumpkin puree (or one of the other substitutions), though I'm fairly certain that I made my batch using a 1/2 cup. If my hunch is incorrect, the overall taste shouldn't be affected and will just make your muffins moister. If you'd prefer a denser muffin, then definitely go for a 1/3 cup!
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