Flavor Fusion: Healthy Almond Pumpkin Muffins That Blend Fall with Summer Flavors

It’s pumpkin season but… if you’re still in summer mode, here’s the perfect healthy, filling, high energy snack made with pumpkin puree that blends fall with summer flavors! 

This recipe is dairy free, egg free, grain free, gluten free, oil free, vegan/plant-based, low carb and high energy! It can also be made sugar free and keto! Enjoy!

These almond pumpkin muffins with lemon blueberry or orange cranberry are perfect for an energy boost! If you are looking to use pumpkin puree and skip the pumpkin spice, this recipe is for you!

In one bowl combine:

3 cups almond flour

⅓ cup whole psyllium husk (not psyllium powder)

1 tsp baking power

1 tsp baking soda

½ tsp salt

In another bowl combine:

½ cup pumpkin puree

1 cup soy milk

½ cup erythritol/monk fruit blend (for sugar free) or cane sugar

1 tsp lemon essence or orange essence

2 tbsp lemon zest or orange zest

1 tbsp apple cider vinegar

1 cup fresh blueberries or ½ cup dried cranberries

Mix all the ingredients together. The batter will be quite thick.

Divide and press batter into muffin pan, using muffin liners, and bake for approximately 20 minutes at 350 degrees F.

Let cool for 30 minutes before serving. Store refrigerated.

Enjoy!