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Pumpkin Muffins with Bacon

September 29, 2022 • 0 comments

Pumpkin Muffins with Bacon
Yep. We went there. We put bacon grease into our pumpkin muffins and let me tell you, they didn't even last long enough for me to take a picture, so I am using this stock photo instead (they really did look like that, though). The bacon fat adds moisture and depth to the recipe, but doesn't come through in taste - just wonderful, warming pumpkin. If you want bacon taste, you'll have to top them with actual bacon crumbles (which bacon ends are perfect for) or serve it on the side. What a perfect way to prevent waste and enjoy more taste! Brunch, please!
  • Prep Time:
  • Cook Time:
  • Servings: 12


  • (For 1/4 cup bacon grease) Bacon Ends
  • (1 1/2 cups) Almond Flour
  • (1 cup) Gluten Free All Purpose Flour
  • (2 tsp) Pumpkin Spice Blend
  • (1 tsp) Baking Soda
  • (1/2 tsp) Cream of Tartar
  • (1/4 tsp) Salt
  • (1 cup) Pumpkin Puree
  • (1/2 cup) Maple Syrup
  • (4 large eggs) Dozen Large Eggs
  • (1 tsp) Vanilla Extract


Adapted from Nom Nom Paleo

We made these muffins the other week and they were AMAZING! So much so that they were all eaten before we were able to get a picture, so we're using this stock photo from Pixabay instead. But they really did look that tasty!

We also added a secret ingredient to ours - bacon grease - which made them oh so moist and really rounded out the flavor. Of course, you can make them without the bacon grease, but if you have it lying there anyways, you might as well! The bacon flavor doesn't really come through, so if you want it to, you could add some bacon crumbles or serve these at brunch with bacon on the side.

  1. Preheat oven to 350 degrees F with the rack in the middle.
  2. Line the muffin tin with muffin liners or grease very well with a non-stick oil (the muffins will stick otherwise)
  3. Cook the bacon and measure out 1/4 cup of melted bacon grease on the side. You definitely don't want the solid stuff!
  4. Combine the dry ingredients (flours, pumpkin spice, baking soda, cream of tartar, and salt) in a bowl and whisk together.
  5. In a separate large bowl, combine the wet ingredients (pumpkin puree, maple syrup (can substitute honey), eggs, melted bacon grease, and vanilla).
  6. Add the dry ingredients to the wet ingredients bowl, stirring until well combined. Note - this step activates the baking soda, so be sure to proceed with the next steps in a timely manner if you want to have fluffy muffins!
  7. Divide the batter evenly into each muffin tin and set them in the oven.
  8. Bake the muffins at 350 degrees F for 25 - 30 minutes. They are done when the tops are golden brown and a toothpick stuck into the center comes out clean.
  9. Remove them from the muffin tin and allow to rest on a cooling rack. Serve with butter and enjoy!
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