Autumn Almond Muffins
Fall is here! Fall is, by far, my favorite season. It brings back fond memories of comforting times and a kitchen filled with laughter as we gathered around the table to enjoy dinner. The warm air and delicious smells surround me, both indoors and out – there is just something special about it. Now there is even something more special about it – Autumn Almond Muffins!
Each year when Autumn arrives, I get a little bit giddy. It is my favorite season, by far. There is something about it that makes me want to pull out my favorite fall recipes and start cooking muffins, pies, cookies, tarts and cook our favorite hearty, home cooked meals.
Using quintessential autumn flavors like pumpkin, maple, and ginger and even almond butter, these muffins are the perfect way to welcome fall. And oh how I welcome fall.
What is the best way to store muffins?
You can store muffins in an airtight container in the fridge for about a week, or in an airtight container or Ziplock bag for about 4 days without refrigerating.
Making muffins ahead of time will save you time (maybe your sanity) each morning since half of breakfast is done for you. Cook up some fresh sausage or bacon, blend a breakfast smoothie, send everyone off – and relax!
Can you freeze muffins?
Yes! Most of them, that is. These muffins can be frozen for about 3 months. My preferred method is to thaw them out for about 3 at room temperature. You can defrost them in the microwave if you desire, but it’s always a little “iffy” on how they will turn out. If you must, just do it in 15 minute increments. And let it defrost about 1/2 way before you even start the microwave portion of the procedure.
Serve these Chocolate Chunk Autumn Almond Muffins for breakfast or brunch, or even as a mid-morning snack. No matter how you serve them, they are sure to be a hit!
* 1 cup Almond Butter
* 1/2 cup pumpkin puree (not pie filling)
* 1/3 cup maple syrup
* 2 eggs
* 1/4 tsp sea salt
* 1/2 tsp baking soda
* 1 TB pumpkin pie spice
* 1/4 cup dark chocolate chunks (optional)
* 1/4 cup crystallized ginger chips (optional)
* coconut oil, for greasing muffin pan(s)
1. Preheat your oven to 350° F and grease a
jumbo muffin pan with
coconut oil (or two standard pans).
2. In your mixer, fitted with the paddle attachment, combine the Almond Butter and all other ingredients – until the optional chocolate and ginger. Once the mixture is smooth, you may fold in the optional ingredients.
3. Fill the muffin pan evenly with batter, about 1/2 cup per jumbo muffin cup (or 1/4 cup for standard pans).
4. Bake 25-30 minutes (15-20 for standard), test doneness by inserting a toothpick. If it comes out clean, remove the pan(s) from the oven, and let the muffins cool in the pan for 10 minutes. Turn out muffins and transfer to a
wire cooling rack to finish cooling.
* Yield: 6 jumbo muffins or 12 standard muffins
* Dairy free, gluten free, grain free.
If you love cooking with nut butters, make sure you check out my (Creamy Cashew Chicken Stir-Fry) using Cashew Butter!
Do you have a favorite Fall recipe?