Fall Spice Muffins. Yum.

What is it about Fall that makes seemingly sane people go all crazy for Pumpkin Spice everything?  I will admit that there are times when I succumb to the siren song of that iconic flavor, but sometimes just plain spice is even better.  At least in my opinion.

I recently found and made this recipe for Lemon Poppy Seed Muffins.  They were really good.  Light and lemony.   But then the cool breeze started and a few leaves blew by and I’m suddenly wanting warm spices.  So I started tinkering.


First, I was out of blanched almond flour so I decided to use some whole almond flour that I had found.  I like the change in both texture and appearance.  The muffins are darker and there’s almost a bran-like thing going on.  Without the bran (of course).Whole Almond Flour

Next I took out the lemon zest but left the lemon juice.  The combination of the juice and the leavening agents are what keeps these from being bricks.  Since the zest is what contributes most of the lemon flavor, out it went!  Also the poppy seeds got the ax.  I substituted butter for the coconut oil — I prefer the flavor and since I’m not strictly paleo, butter’s OK.  If you don’t do dairy, please use coconut oil.Spice Muffin 1

At this point I’ve got a pretty plain muffin.  Time for the spices!  Ginger, allspice, cinnamon and nutmeg; all those spices that we associate with cosy fall baked goods.  The result is a spice cake that is warm, nutty, and perfect for this time of year.Spice Muffin 2

Printable version:  spice muffins

Spice Muffins    makes about 9

1 ¼ Cups Almond Flour    2 Tbs Coconut Flour          1 tsp Baking Powder
1 tsp Baking Soda              ¼ tsp Salt                               1 tsp Ginger
1 tsp Cinnamon                  ¼ tsp Allspice                       ¼ tsp Nutmeg

Preheat oven to 350F.    Mix the dry ingredients together, then mix and add the following:

3 lg Eggs                              ¼ Cup Raw Honey            ¼ Cup Fresh Lemon Juice
3 Tbs Butter, melted           1 tsp Vanilla

Mix everything together then let sit for a few minutes.  Scoop into baking cups (I use an ice cream scoop), fill about ¾ full.  Bake muffins for 15 – 20 minutes or until a toothpick inserted into the middle comes out clean.  Cool and eat!

I hope you enjoy these as much as we do!


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