When it comes to tasty muffins, few come close to the alluring aroma and flavour of a freshly baked pumpkin almond muffin.
Pumpkin Almond Muffin, made with creamy pumpkin puree, crunchy almonds, and spices, has just the right combination of flavours to make them irresistible.
Perfect for any occasion and season, these delightful treats are made with a generous amount of delicious almond slivers, which add an extra nutty crunch that pairs perfectly with the sweetness of spiced pumpkin purée.
For extra zesty whimsy, top off your muffin with some freshly grated lemon zest (optional),to make it more summer-y! These muffins balance spice and summer sweet flavours, each bite bursting with nuttiness from the almond butter. It has hints of autumn spice from pumpkin puree and summer bliss from the lemon grates.
They’re great on their own but can be topped with cream cheese icing or served alongside a steaming cup of coffee or tea. They’re great as an afternoon snack or a more elaborate dessert spread!
Method
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, salt, and ginger.
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In a separate bowl, whisk together the eggs, butter, pumpkin mashed, and vanilla extract.
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Combine the wet ingredients with the dry ingredients and mix until completely combined.
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Sprinkle the crushed almonds.
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Grease a muffin tin with butter or cooking spray.
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Divide the batter evenly among the muffin tin cups.
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Bake for 25-30 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
