Have I got a tasty treat for you! Yes, I’ve been back in the test kitchen again. Maybe I should call it the Quest Kitchen to go with the blog name. That’s it, the Quest Kitchen! Sorry, I’m pepped up over my new recipe if you can’t tell. Deep, calming breath. Ahhhhhh.
These turned out really really good. I started with a recipe that called for butter, but I had leftover pumpkin from the Almond Buddies. I’ve tried using pumpkin, applesauce and similar things in place of butter before so I decided to give it a go. The recipe was actually for cookies but I discovered that the new version came out more like cookie shaped muffins.
Definitely a muffin texture if you follow what I did. They also come with a warning. Do not under any circumstances spread these with butter like I did after discovering the similarity to muffins. You will end up eating six of them before you can control yourself. Butter at your own risk! I take no responsibility for what happens.
(I blended the word muffin and cookies. Yes, I’ll accept name submissions and give you complete credit if you submit a better name! I set the bar very low for you.)
- 2 1/2 cups almond flour
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt (optional)
- 1/2 cup canned pumpkin
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
Preheat oven to 375 degrees. Spray two cookie sheets with non-stick spray. Mix all of the ingredients in a bowl until blended well. Use a tablespoon sized spoon and drop onto the cookie sheet about 2 inches apart. When baking, they held their shape and didn’t spread out.
Bake for approximately 17 – 20 minutes. I watched them so they were just barely browning on the edges and took them out. They were squishy so I flattened them with my hand so they were about a half inch thick and cookie shaped. Let them cool off and store in a plastic airtight container. They stayed moist all week!
The recipe made 30 muffies at 58 calories each - 4 g carbs, 4 g fat, and 2 g protein. Enjoy and let me know what you think!