Brunch: Protein Pumpkin Muffins with Drunken Raisins

The perfect, humorous, healthy item to be shared at brunch with a touch of the hair of the dog. Some at the table will be healthy pumpkins and some will be drunken raisins, all depending on how you spent your Saturday night.

1 cup almond flour

⅔ cup all purpose flour

1 ½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon allspice

1 ½ cups pumpkin puree

⅔ cup buttermilk

2 eggs

3 tablespoons vegetable oil

¾ cup “drunken”raisins

Drunken raisins: soak raisins in rum (liquid level should be approximately two thirds of the way up the raisins) in a mason jar for twelve to twenty four hours turning halfway through. 

Preheat the oven to 375°F. Line a 12 cup muffin tin with paper liners (or preferably silicone ones if you have them). In a large mixing bowl, stir together the almond flour, all purpose flour, baking powder, baking soda, salt, nutmeg and allspice. In a separate bowl, whisk together the pumpkin, brown sugar, buttermilk, eggs, and vegetable oil. Drain the raisins and stir them into the dry mixture. Pour the wet mixture into the dry mixture with the raisins and stir until just blended. Spoon evenly into the muffin cups and bake for 20-25 minutes, until a toothpick or tester inserted into the middle of a muffin comes out clean. Cool the muffins for 20 minutes before removing from the tin. Can be stored in an airtight container for 3 days or frozen. Do not refrigerate.