This has been a family favorite in my house since my kids were little. Though the cherished original recipe came from my mom, many tweaks have been made to improve the ingredients over time and this final version is one I’ve been proud to share with friends and family over the past month or so.
I love the combination of spices, using real pumpkin (see previous post on pumpkin-flavored food things!) and toasted pecans. I also love to experiment using different flours and one of my favorites to use instead of regular all purpose flour is Einkorn flour. Einkorn is higher in protein and lower in carbohydrates, is a more easily tolerated gluten to digest, and has a lovely nutty taste that I enjoy in pastry dough, muffins and scones.
The perfect fall muffin to share with your family and friends – I hope you try it!
Cheers,
Christina
Harvest Pumpkin Muffins
Warm spices, slightly sweet and a crunchy top make this muffin a true delight. Add a cup of tea or coffee and you have the coziest morning or mid-afternoon snack.
Ingredients
- ½ cup pecans, toasted and chopped
- ½ cup superfine almond flour
- ½ cup Einkorn all purpose flour Jovial is the brand I use. Regular all purpose or whole wheat flour works as well
- 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
- 1 tbsp turbinado sugar, for sprinkling on top
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. Top with turbinado sugar. Bake for about 25 minutes or until an inserted wooden skewer comes out clean. Cool completely on a wire rack.