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Almond Flour Pumpkin Muffins - Gluten Free, Wheat Free, and easy to make

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This is the perfect fall treat around halloween and Thanksgiving.  In fact, I love pumpkin all year around!  With kids around it's essential to have some healthy goodies available. I also like to reward myself from time to time with a good muffin. The beauty of this muffin is it's made of almond flour and uses a little honey for the sweetener.  I don't feel so guilty after having one of these low carb muffins. With no refined flours, low sugar, and being Paleo friendly, it's hard to resist. Lyla and I made these together yesterday. I did one of my best workouts in a long time after having one of these dense muffins. No bloating or tiredness afterwards!

I took this recipe from the Specific Carbohydrate Diet website. I made some slight changes below. View the recipe here  Pumpkin Muffins - made with Almond Flour


You can substitute honey with agave syrup to lower the GI even more.  I left out the raisins and walnuts as well to lower the sugar a bit and caloric content. I also used organic pumpkin and organic butter with no salt.  I plan on trying this recipe with bananas and even just an apple muffin too.  Of course I will only have one batch in my house per month! Neighbors if you are reading this in time, feel free to come over and try one. 

If you are vegan I am sure you can replace the egg with some coconut oil, but I'm not positive! Let me know if you try it. 




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Seth and Karen's blog said…
Hi. I am a 26 year old mother of three (just delivered my third 3 days ago - he was huge! 9lbs, 12oz; 21 3/4" long and I'm just 5'!). Anyway, it's 3:30 am (been up nursing all night) and I've been on my iPhone searching the web for ways to get back in shape when I came across your blog. I am so thrilled to see a very fit, very realistic mother as an example. My sister-in-law, who looks great, has 5 kids and introduced me to the kettle bells. I never tried to kept up with them because I had a workout program that I used after my two previous pregnancies and was happy with the results for the most part. However, I still had some belly flab even though I was in great shape and felt very fit. After my second I tried to research what I could do to get rid of the little pooch. I realized that it had to do with my body fat percentage which was pretty high according to the less accurate readings like scales and thumb devices. About 23%! As my focus shifted from a number on a scale to losing body fat I realized where the gap was. But then I became pregnant with baby #3 and certainly couldn't focus on losing body fat the way I had intended. I focused mostly on trying not to gain too much this time. My max was 25lbs as opposed to the 40lbs I gained and had to work my butt off to loose with my previous pregnancies. Thank goodness I only gained 24lbs with this one and am left with little extra fat except in my tummy instead of my whole body. So, as soon as I can I want to focus on lowering my body fat and tightening my stomach. I actually have diastisis recti again and have been able to bring my abs back together through rigorious ab routines in the past. So any advice would be so greatly appreciated. I only worked out moderatly during this pregnancy so I feel like I need to tone everything up and increase my strength. What DVD of yours would you recommend I follow and what weight should I begin with? Also, I am still trying to ever increase my understanding of nutrition. Do you have any tips or suggestions for a breastfeeding mother who is trying to loose body fat? Thanks for your time. Sorry this is such a lengthy post.

Karen from VA
June 20, 2009 at 1:29 AM
Lauren Brooks said…
Hi Karen,

Congratulations! 26 and 3 kids. That is great. I do have some tips for a breastfeeding mother to lose fat. Just has to be gradual. Please email me at Lauren@socaltrainer.com and we can discuss your situation further. Congrats again on a big healthy baby boy!!

I will be in touch with you via email.

Best,

Lauren
June 21, 2009 at 7:38 AM
ESolgos said…
Does this recipe require baking powder as well as baking soda? They look delicious!
October 19, 2009 at 2:23 PM
Lauren Brooks said…
According the recipe it does not require baking powder. But maybe if you used less Almond Flour and also added some ground Oatmeal you could sub the baking powder for baking soda. I may give that a try to lower the calorie content and make more of a pumpkin bread.
October 19, 2009 at 3:29 PM
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