A Family Favorite Pumpkin Muffin Recipe
This pumpkin muffin recipe has been a family favorite in my house since my kids were little. The cherished original recipe came from my mom, but I’ve made many tweaks over the years to improve the ingredients and flavors. This final version, which I’ve proudly shared with friends and family for the past few months, combines classic autumn spices with nutritious ingredients for a delicious fall treat.
Ingredients that Make These Muffins Special
One of the standout ingredients in this recipe is real pumpkin, which adds both moisture and flavor. I also love to use toasted pecans for an extra crunch and nutty richness. For an alternative to the apple butter, you can substitute pumpkin butter, which is more seasonal but widely found at Trader Joe’s in the fall months. Both options offer a warm, sweet undertone to the muffins.
Why I Use Einkorn Flour
In my ongoing quest to refine this recipe, I’ve experimented with different types of flour. One of my favorites is Einkorn flour, a more ancient grain that’s higher in protein and lower in carbohydrates than regular all-purpose flour. Einkorn is also easier to digest for those with gluten sensitivities and has a lovely nutty flavor that compliments the spices in these muffins beautifully. It’s a fantastic substitute in pastry dough, muffins, and scones and I try to keep a bag in my freezer at all times.
A Perfect Fall Muffin to Share with Loved Ones
These pumpkin muffins, with their warm spices and wholesome ingredients, are the perfect fall treat to share with your family and friends. Whether you use pumpkin butter or apple butter, I hope this recipe becomes a seasonal favorite in your home just as it has been in mine.
Happy baking,
Christina
Harvest Pumpkin Muffins
Ingredients
- ½ cup pecans, toasted and chopped
- ½ cup superfine almond flour
- ½ cup Einkorn flour Jovial is the brand I use; all purpose or spelt flour are great substitutes
- ½ cup old fashioned rolled oats
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
- 1 cup pure pumpkin puree
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 2 eggs
- ¼ cup apple butter I use the Eden brand which is an organic, naturally sweetened product
Topping:
- 1 tbsp turbinado sugar, for sprinkling on top
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 375°. Prepare a muffin tin with 12 paper liners or use a silicone muffin tray set on a sheet pan.
- In a large bowl combine pecans, flours, oats, spices, baking soda, baking powder and salt.
- In a medium bowl combine pumpkin, coconut oil, maple syrup, eggs, and apple butter with a whisk.
- Add pumpkin mixture to the flour mixture and fold with a spatula until just combined.
- Using a spring-loaded scoop, fill muffins cups. In a small bowl, combine the cinnamon and turbinado sugar and sprinkle on top of the batter. Bake for about 25 minutes or until an inserted wooden skewer comes out clean. Cool completely on a wire rack.
Nutrition
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