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
Ingredients
- 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
Directions
- 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!
-A