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Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

Maggie Michalczyk, RDN
Made with delicious and nutritious ingredients you'll want to start every week with a warm batch of these pumpkin morning glory muffins! 
Prep Time 10 mins
Cook Time 30 mins
Servings 11 muffins

Ingredients
  

  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree
  • 1 cup shredded zucchini squeezed of excess moisture with a paper towel (really squeeze!)
  • 1 large apple I originally used a honey crisp washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger pealed and grated
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2 tbsp. pumpkin seeds pepitas for sprinkling on top
  • optional mix-ins: walnuts pecans, chocolate chips, dried cranberries, unsweetened coconut flakes

Instructions
 

  • 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  • 2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • 3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until just combined -- don't over mix!
  • 5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 
  • 6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 
  • 7. Store in the fridge for up to 1 week in an airtight container. 
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Notes

* Can substitute coconut sugar or brown sugar if needed.