Cherry Pumpkin Seed Flour Muffins (sugar-free, grain-free)
Ali Segersten
We have been picking pounds of cherries from our lovely friend’s cherry tree. Every year they give us a call in July when their cherries are ready and a call in late August when their peaches are ready. Both of their trees abundantly produce the most amazing cherries and peaches. Even after picking boxes of fruit there is still more on the trees!
We pit and freeze (I use this cherry pitter) most of the cherries for our children. They all have a frozen fruit snack addiction. I normally don’t keep traditional snack foods in the house such as packaged crackers, cookies, and bars so when they are hungry they push a stool over to the freezer and help themselves to bowlfuls of frozen fruit. This is usually cherries, blueberries, raspberries, and peaches. I also freeze plums and pears in September but they don’t go for those!
I have been working on more recipes using super nutritious pumpkin seed flour. I must have had beginner’s luck with my Chocolate Pumpkin Seed Flour Cake because my other attempts have not been so successful. This flour is like none other that I have baked with. Pumpkin seed flour seems to suck up a lot of liquid! When testing recipes, I would keep adding more liquid to the batter because it seemed so thick. The end, baked result was soggy and never quite cooked all the way through.
With my previous attempts, I tested egg-free recipes. Since these weren’t so successful, I decided to use eggs again. After mixing this recipe up I thought to add more liquid because again, the batter was sooo thick! But I stopped and thought just to bake them as is and see what happens. They came out perfect! Finally, a pumpkin seed flour recipe I can share with you.
If you would like to purchase this flour you can click here for ordering info. Omega Nutrition is the producer of this fine flour. All of the contact info is on the link.
Cherry Pumpkin Seed Flour Muffins
These muffins have the perfect touch of sweetness with big chunks of luscious red cherries. The allspice lends a subtle sweet, spicy flavor that melds nicely with the cherries. Pumpkin seed flour is also called pumpkin seed protein powder and is made from very finely ground raw pumpkin seeds. Store muffins in a tightly sealed container for up to 3 days (if they last that long) or freeze for longer storage!
Dry Ingredients
Wet Ingredients
Other Ingredients
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- Place the dry ingredients into a large bowl and whisk together.
- In another smaller bowl whisk together the wet ingredients. Pour the wet into the dry and whisk together. The batter will be thick!
- Cut the cherries into halves (if they are large) and fold into the batter. Fill each muffin cup evenly. You will “overfill” each cup.
- Bake for 25 to 30 minutes, rotating the pan 180 degrees halfway through baking. Remove muffins from pan and place onto a wire rack to cool.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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