It has been an exciting week over here as I revealed the cover of my fifth cookbook over the weekend! Healthy In A Hurry, which you can officially pre-order today, has over 125 recipes that are ideal for days like these when I am nonstop busy but still want to feed my family a healthy home-cooked meal. In between meals, I like to enjoy the occasional snack like this recipe for Asher’s Gluten-Free Pumpkin Muffins! The kids love these when they are craving something sweet after school, and I love how quick and easy they are to make and store in our freezer.!
This recipe is similar to my Gluten-Free Chocolate Chip Pumpkin Muffins, but I changed up the spices per Asher’s request. These muffins got their name because when Asher was little, he would devour these muffins daily. He loved having them alongside a smoothie in the morning, or as an afternoon snack. Despite them having what’s usually considered classic fall flavors, this muffin is delicious and satisfying any time of the year.
I always talk about how I rely heavily on prepping and freezing snacks and meals. It feels life-saving to have things prepped in advance when juggling a full-time business, creating recipes, parenting, and all the extracurricular activities! I like to double (sometimes even triple) this recipe, let them cool on a wire rack and then store in a stasher bag in the freezer. You can either take them out and let them defrost on the counter or refrigerator overnight or if you are short on time – just stick them in a toaster oven for a few minutes to heat up. My younger kids just eat them fully frozen!
To avoid freezer burn, be sure the muffins are completely cool before putting them in the freezer. I also try to avoid stacking them on top of each other so they don’t stick together!
More Muffin Recipes:
If you are looking for more muffin recipes you can batch make and freeze, below are some of my favorites!
Blueberry Muffins- page 72 in Meals Made Simple
Hidden Veggie Muffins- page 194 in Against all Grain
Orange Cranberry Muffins– page 230 in Against all Grain
More Meal Prep Tips:
If you are looking for more tips and tricks for meal plans, prepping and freezing, these blogs post might be helpful!
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Asher’s Gluten-Free Pumpkin Muffins
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Category: Snack
- Cuisine: American
- 3 large eggs
- ¾ cup unsweetened almond butter
- ½ cup grade B maple syrup
- ½ cup pumpkin puree (canned, or if using homemade- well drained)
- 3 tablespoons softened palm shortening or ghee
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons coconut flour
- 3 tablespoons arrowroot
- 1 tablespoons cinnamon
- 3/4 teaspoon ground nutmeg
- 2 teaspoons grain-free baking powder
- ½ teaspoon fresh lemon zest
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- ½ cup paleo chocolate chips
- Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
- In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
- Add the arrowroot powder, coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
- Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
- Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
- Store in the freezer for 6 months, or in an airtight container in the refrigerator for 2 weeks.
Keywords: Danielle Walker, against all grain, paleo, breakfast, snack, pumpkin, kid-friendly, gluten-free