Fall in Michigan just screams all things pumpkin, so I figured it would be a shame if I didn't pick up some cans of pumpkin purée and see what I could whip up in the kitchen. My mom would always make homemade pumpkin bread when I was younger and we would just devour slices of it with butter spread on top. Instead of using white flour like most bread recipes use, I decided to use a combination of almond flour AND old fashioned oats for this recipe because I happened to have both on hand. I also wanted to boost the nutritional value (fiber and healthy fats) and reduce the glycemic index a bit. My family (which includes my husband and 2-year old daughter) may or may not have eaten 2-dozen of these within 3 days. I would highly suggesting putting a little bit of grass-fed butter or nut butter on them because, well, do I need an explanation?
I think you will love these muffins, they are:
Just slightly sweet
Moist (I know I know, sorry to use that word...)
These are super easy to make! You literally just combine the wet and dry ingredients together with a spoon and bake for about 22 minutes!
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