We’ve been making homemade nut milks, both almond and cashews. It’s a lot easier than we thought, as most of the time is passive while you wait for the nuts to soak in water. The one element we dislike in the process, is after blending the soaked nuts in fresh water and separating the liquid from the solids with a nut bag or cheese cloth, there’s a lot of solid nut waste. It felt like we were throwing money out, since nuts (especially organic nuts) are so expensive. I decided to experiment with the nut pulp, which is lightly seasoned with vanilla and date paste, and combine it with dry almond flour in baking. Here’s the result.
Paleo Pumpkin Pie Muffins
- 1 cup almond flour
- 1 cup almond pulp from making nut milk
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 eggs room temperature
- 1 tsp vanilla
- 1/2 cup pumpkin puree fresh or canned, no sugar added
- 1/2 cup unsweetened applesauce
- handful chopped pecans or pumpkin seeds
- Preheat your oven to 350 degrees F. Line a muffin tin.
- Whisk the dry ingredients together in a large bowl. If you don't have almond pulp, use 2 cups almond flour instead.
- In a medium bowl, whisk the eggs, vanilla, pumpkin puree, and applesauce together.
- Combine the wet ingredients into the dry ingredients. Pour equal portions of the batter into the muffin tins. Sprinkle a few pieces of chopped pecans over the top.
- Bake for 45-50 minutes in the oven. These will be very moist, so look for the outside to begin browning as a sign the muffins are finished baking. Enjoy!