September means one thing….it’s finally acceptable to bake and cook everything and all things with pumpkin. Now for many people, September seems a little too early for the pumpkin craze to begin. Since I can’t experience any of the crisp, fall weather that I get back home in Boston, I count on the tastes of fall—pumpkin, apple, fall spices—to help me feel like I am a part of the best season, despite it being 90 degrees and humid outside.
This weekend I tried a new recipe, adapted from MindBodyGreen, for Gluten Free Pumpkin Muffins. I’m more of a cookie person, and it’s easier for me to just throw them on a nonstick sheet than a muffin tin, so I did it that way. But the choice is yours! I also didn’t have almond flour when I went to make these, and can’t justify spending $12 on almond flour at the store, so I made my own! Just measure out the one cup of almonds and use a powerful food processor or blender to grind them into flour. Just make sure you don’t process them for too long, or they’ll turn into almond butter.
Gluten Free Pumpkin Cookies
- 1 cup of almond flour
- 1 cup pumpkin puree
- 1/2 cup maple syrup, honey, or sweetener of choice
- 1 egg
- 1 tsp vanilla
- 1 tbs pumpkin pie spice
- 1/4 tsp baking powder
- Preheat oven to 350 degrees
- Grind up almonds into flour if necessary
- In a separate bowl, mix the pumpkin puree, egg, and sweetener. Beat until fluffy.
- Add to almond flour and add in the rest of the ingredients, stir well.
- Place onto baking sheet or fill greased muffin tin 2/3 way full
- Bake for 25-30 minutes, let sit for 10 minutes to cool
Enjoy and Happy Fall!