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

Cook Time 30

Servings 11 muffins

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

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.

* Can substitute coconut sugar or brown sugar if needed.