Harvest Pumpkin Muffins

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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.

Course: brunch, Snack

Keyword: muffin, pumpkin

Servings: muffins

Calories: 233kcal

Author: Christina Shoup

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