It’s hard to believe my time in the Culinary Arts program at ICE is coming to an end soon. We graduate on Monday and I start my externship in Bon Appetit’s test kitchen on Tuesday. I’m so excited! However, as with most endings, the feeling is somewhat bittersweet. I will definitely miss the time spent learning alongside the talented and creative group of students in the program. They were all very respectful and helpful when it came to adapting recipes to be gluten-free for me or allergy-friendly for others in the class. My friend and fellow classmate, Anthony Jackson, started experimenting with gluten-free baking at home and would bring in granola and treats for me to sample. They were all so delicious! When he told me about these pumpkin muffins that are gluten-free and paleo-friendly, I asked him to share the recipe with you. Here it is. Thank you, Anthony! I can’t wait to start prepping and cooking our Grand Buffet for our graduation next week!
Fall is my absolute favorite time of year. I love when the air becomes cool and crisp, the leaves start changing colors, and pumpkin items start appearing on menus everywhere. I’m a sucker for anything with pumpkin: if I see it somewhere, I will order that item. Period.
While walking through the Union Square Green Market last weekend, I bought a pumpkin muffin from one of the local vendors. It was fantastic, but probably a little more indulgent than I would normally prefer. It started me thinking about ways I could make a healthier version- something substantial that I could grab and go on my way out the door in the morning. I started experimenting using Almond Flour, Almond Butter and canned Pumpkin as the base, and this is what I came up with, Pumpkin Muffins! I used walnuts for crunch but, this recipe lends itself well to experimenting with various additional ingredients like raisins, cranberries, pecans, or even chocolate chips!
- 2 cups Almond Meal
- 2 cups canned Pumpkin
- 4 eggs
- ½ cup Almond Butter
- ½ cup Honey (local is best)
- 2 tsps Vanilla extract
- 2 tsps Baking Powder
- 3 tsps Cinnamon
- 1 ½ tsps Pumpkin Pie Spice
- ½ tsp Salt
- 1 ¼ cups chopped walnuts, raisins, cranberries, pecans or chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with paper liners or non-stick spray, set aside.
- Combine all ingredients in a large bowl.
- Bake for 30 minutes, or until muffins are cooked all the way through.
- Cool slightly before serving.
Anthony Jackson grew up in Central Arkansas, and attended the University of Missouri’s School of Journalism. A sense of adventure and an interest in Marketing brought him to New York City, but a deep passion for food brought him to ICE: The Institute of Culinary Education, where he will graduate later this year with a diploma in Culinary Arts. Anthony currently works as the head of Social Media for Chef Michael White’s Altamarea Group. You can follow him on Twitter and Instagram.
Looks great– how many muffins does this recipe yield?
It makes 12 muffins!
Thank you for the invention!! Pumpkin is my Fav!! I have to eat gluten free and I’m excited to make this– YaY!!!
Looks really good. How strong is the almond flavor? Would another nut butter work? I love almonds, but not too fond of the flavor in other foods.
The almond flavor is very subtle. You taste more of the pumpkin spice and vanilla than anything else. I have not tried making it with a different nut butter, but I’m sure it would work very similarly!