Tuesday, September 18, 2012

Hazelnut Pumpkin Spice Muffins (gluten-free, grain-free, dairy-free)



I know it is a wee bit early to be posting pumpkin recipes. In fact, the winter squash and sugar pie pumpkins are not quite ready for harvesting yet in our garden; but these cool crisp mornings are beginning to remind me of spicy pumpkin treats! Yesterday morning I baked up a batch of these healthy gluten-free muffins to have for the children as an after-school snack. After school we went to the river and played until dinnertime. These muffins kept them satisfied until we finally sat down for a late dinner. Beautiful, sunny September weather calls us to spend a lot of time outside here in the Northwest.

I used organic canned pumpkin in this recipe. If you use puree made from a freshly baked pumpkin or other winter squash you may need to place it into a fine mesh strainer to let the extra moisture drip out. I have found that canned pumpkin has much less moisture than Homemade Pumpkin Puree.



Hazelnut Pumpkin Spice Muffins

I used Bob's Red Mill Hazelnut meal/flour in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You'll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding.

Dry Ingredients:
2 cups hazelnut flour
½ cup coconut flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon ginger
¼ to ½ teaspoon nutmeg

Wet Ingredients:
1 cup pumpkin puree
½ cup maple syrup
6 large organic eggs

Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners. 

In a large bowl, whisk together the dry ingredients. In a blender, puree the wet ingredients. You can also whisk them together, but I find the blender method much easier. 

Pour the wet ingredients into the dry and whisk together until thoroughly combined. Spoon into muffin cups. 

Bake for 30 minutes. Cool on a wire rack. Source: NourishingMeals.com


More Pumpkin Recipes:



19 comments:

  1. Beautiful photos! It looks like you had an awesome after-school afternoon. The muffin recipe sounds incredible, but I'm putting off pumpkin until this gorgeous PNW weather officially turns to gloom. Definitely bookmarked, though. Cheers!

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  2. not too early to post pumpkin recipes!
    cant wait to try

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  3. Would there be a way to substitute the eggs? The recipe sounds great, but we do not eat animal products (meat or dairy), gluten, or soy. Maybe flax & water, or applesauce? Replacing 6 eggs might be tough though. Any suggestions? Thanks!

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  4. Recipe looks yummy! Your river looks like my fave kind where wading and rock hunting are possible! Enjoy!

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  5. Recipe looks yummy! Would love to be wading in your river today - it's hot here in So. Cal. Enjoy!

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  6. Would almond flour work too?

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  7. I am wondering about the almond flour substitution too. Do you think it would work instead of the hazelnut flour? Thanks!

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  8. Love your recipes and appreciate how you share so much with your readers. Any chance there is a substitute for the baking powder? No can do that ingredient. Everything else works great. Thank you!

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  9. Hello, this recipe looks delicious! I am excited to try it!!
    I noticed in one of your other recipes, the Healing Quinoa Cabbage soup, you use something called Herbamare. What exactly is that? is it a spice? Thanks!
    Rita

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  10. Do you have the nutrition information for this?

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  11. I just made these! They are a hearty little muffin that is full of protein and loveliness! I substituted almond flour (what I had) and was 1/4 cup short of that so I did the last 1/4 cup in non-sweetened shredded coconut. They are GREAT! I also didn't have muffin cups and greased the tins with coconut oil. Definitely use the muffin cups. The bottom of the muffins will be dry otherwise. Thanks for the recipe Ali and Tom. Can't wait to get your new book. I LOVE the old one and have made MANY of the recipes! Keep on cookin'!

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  12. As mentioned already, NEVER too early for pumpkin!! I also am wondering about substituting the eggs.. I am allergic but the rest of the recipe looks awesome because I can't use almond flour but hazlenuts are fine. Hope you can help with subs, thanks!! Can't wait to try them.

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  13. For those of you who are vegan or allergic to eggs, I created an egg-free version this morning that is really tasty! I will try and post it tomorrow.

    I do think that almond flour would work fine as a replacement to the hazelnut meal.

    To replace the baking powder, use 1 teaspoon baking soda total and omit the powder.

    Thanks for the feedback! :)

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  14. Can you please tell us where your daughters dress is from, or where the fabric came from? It looks beautiful on her!

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  15. I don't own any hazelnut flour...Do you think substituting almond flour would work?

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  16. I plan to do more baking with pumpkin this year. Your muffin recipe will make a great starting point.

    Pinning and sharing on my Facebook page :)

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  17. I tried this with almond flour (1:1) and they were pretty good! I wonder if the almond flour has a more overpowering flavor than hazelnut flour. I think next time I will use more spices.

    Today, I used the base recipe (with almond flour) to make banana nut muffins (my daughter has been begging me to make them for a while now) I replaced the pumpkin with 2 1/2 bananas (I freeze them super ripe, then thaw them and don't use the juice), left out all of the spices except salt, added 1 t. vanilla and 1 c. pecans. YUMMY!

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  18. what is the ginger in the recipe? is it grated ginger root? or some kind of powder? is there a substitute?

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Thanks, and as always, Happy Cooking! Ali & Tom