A squishy and moist breakfast treat is what these almond flour pumpkin muffins are about. You will surely feel indulged when you have them to start your day with.
Almond flour pumpkin muffins for a breakfast treat
I’d say you quickly mix the batter for these almond flour pumpkin muffins if you get up half an hour earlier in the morning. And spoil yourself with freshly baked muffins for your breakfast.
Because you don’t need fancy items for the ingredients, nor do you need particular equipment to make the muffins.
And they are so easy and quick to make. Just five minutes to mix the ingredients and 20 minutes to bake.
Honestly, they will be ready by the time you brew your morning coffee or tea.
As the title says, the muffins use almond flour/ ground almond and pumpkin puree as their key ingredients.
The two marry well in creating moist muffins with nutty texture and flavor. And with a little bit of ground spice added, the muffins are divine to enjoy in the morning.
More muffin recipes for your breakfast
If you need more recipe ideas for muffins, you can try these decadent double chocolate chip muffins, the nutty Pistachio muffins, the zesty Orange blueberry muffins or these delicious Biscoff muffins.
Promise you will have a real treat to start your day.
And if you want more breakfast ideas that uses pumpkin, try this scrumptious easy pumpkin bread by Feast and West.
Easy to substitute Ingredients
Now, let’s get back to our almond pumpkin muffins.
At a glance, there are nine ingredients plus one optional to make these almond flour and pumpkin muffins.
You will need almond flour, pumpkin puree, golden syrup, oil, eggs, all-purpose flour, baking powder, salt, and pumpkin pie spice. And the optional is nuts and/or dried fruits.
When it comes to almond flour, you can use either shop-bought almond meal/ ground almonds from the baking aisle. Or, you can grind the almonds yourself using a food processor.
If you do the latter, ensure you soak the almonds and peel their husks before grinding them in the food processor.
Beware that the texture of the almonds will be slightly grittier than the shop-bought almond flour.
As for the pumpkin puree, you can use canned pumpkin puree or homemade pumpkin puree. You can steam and puree the pumpkin from scratch if you can.
Although I suggest you use honey if you do not have golden syrup, light corn syrup should be another good substitute.
And for the spices, ideally, you use pumpkin pie spice powder. But don’t fret if you don’t have it. The cinnamon powder will make your muffins equally toothsome.
You don’t need to put nuts or dried fruits on top of the muffins. But I personally find them adding extra crunchiness and deliciousness.
You can choose whichever nuts and/ or fruits you like. I would usually go for almonds, walnuts, or pecans. And for the fruits, I tend to choose sultanas, dried cranberries, or raisins.
Simple and quick methods
As mentioned above, you don’t need fancy equipment. And it doesn’t take time to make these almond and pumpkin muffins.
You only need a few mixing bowls, a wooden spoon, a hand whisk or handheld mixer, muffin tins, and muffin cases.
All you have to do is, mix the wet ingredients in a bowl and stir the dry ingredients in another bowl. Then mix the two mixtures together until they are thoroughly combined.
Spoon the mixture into the muffin cases and bake them for about 20 minutes in a preheated oven at 338°F/ 170°C or gas 4. Or until they are firm to the touch.
How to store your almond flour pumpkin muffins
Your muffins keep well at room temperature for about 3-4 days if you store them in a tight-lidded food container.
If you like, you can bake them in bulk and freeze them. They freeze well for up to 6 weeks.
Take them out of the freezer and leave them in the refrigerator overnight the night before you plan to have them. And make sure you eat them within a few days, and you must not refreeze them once they are thawed.
Thank you for checking this almond flour pumpkin muffins recipe. Hope you will try it out soon. When you do, please share how you find it in the comments below. I really appreciate it.
Take care and all the best.
Almond flour pumpkin muffins recipe
- Mixing bowls.
- Wooden spoon
- Handheld mixer
- Muffin tins
- Muffin cases
- ½ cup pureed pumpkin or canned pumpkin puree
- ½ cup golden syrup or honey
- ¼ cup vegetable oil or light olive oil
- 2 large eggs
- ¾ cup almond flour/ ground almond
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice see the note
- ¼ cup mixed dried fruits and/or nuts, roughly chopped. (Optional, see the note)
- Line and prepare your muffin tins with muffin cases.
- Preheat the oven to 338°F/ 170°C or at gas 4.
- In a mixing bowl, place the pumpkin puree, golden syrup or honey, and eggs. Mix them all together. You can use a fork or a handheld mixer/ blender. Set it aside.
- In another bowl, put the almond flour, all-purpose flour, baking powder, salt, and pumpkin pie spice. Stir well with a wooden spoon.
- Pour the flour mixture into the pumpkin mixture and mix well until all is fully combined. The batter will be slightly runny and grainy.
- Spoon the batter into muffin cases. Scatter some chopped nuts and/or dried fruits if using.
- Bake for about 20 minutes. Or until the muffins are lightly golden and firm to the touch.
- If you don’t have pumpkin pie spice, ground cinnamon may be used as a substitute.
- I used mixed nuts of almonds, walnuts, and pecans. You can use whichever nuts you prefer. As for dried fruits, sultanas, raisins or dried cranberries are good options.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.