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Pumpkin Ginger Muffins

5 from 2 votes
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Pumpkin Ginger Muffins

Ingredients

Muffins

  • 3 cups almond flour
  • 3 eggs
  • 1/2 cup honey
  • 1 cup pureed pumpkin
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 tsp fresh grated ginger

Ginger Butter

  • 1/2 cup butter room temperature
  • 3 Tbs honey more if desired
  • 1 Tbs fresh grated ginger

Instructions

  1. Place all of the wet ingredients into a mixing bowl and beat until smooth.
  2. Mix in all of the spices until incorporated.
  3. Add the almond flour, soda, and salt. Beat until smooth.
  4. Scoop the batter into a lined muffin tray.
  5. Bake at 350 degrees Fahrenheit for 30 minutes or unit the tops of the muffins are golden brown and the muffins are springy.
  6. Remove from the oven and remove the muffins- let cool on a wire rack.

  7. For the Ginger Butter, mix the butter and honey together. Add a pinch of grated ginger and stir in. Taste to determine if you would like more ginger or more honey. 

  8. Let the muffins cool to room temperature and spread the ginger butter on top.

 

For pumpkin muffins made with pecan, walnut, and coconut flour try my Pumpkin Pecan Muffin recipe.

For another favorite SIBO recipe try these Carrot Cake Muffins or these Banana Nut Muffins.

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Comments

  2. 5 stars
    These muffins fill the house with Holiday Scents, mine stayed moist with tones of flavor and the icing was delightful and gently spicy. If you are into Paleo Coffee, I use the icing for that too.

    • I bet we could do a combo of other nut flours… like pecan, walnut, and coconut. I will experiment with what I have in mind this week and reply to your comment again with what I find.

  4. I was diagnosed with SIBO but also going dairy free. Could I substitute Ghee for the butter and get the correct consistency for the icing?

    • Hi Susan!
      Ghee acts very differently than butter. You will not get the same consistency. Ghee has a much higher fat content so it will act more like coconut oil. You may need to warm up the Ghee to soften it to be able to mix it, then let it cool to a thicker consistency. I think the best option would be to try to get a bit of a glaze out of it instead of a thicker butter.