Peruvian & World Recipes

Pumpkin Muffins

Pumpkin Muffins
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Pumpkin Muffins

Course: Desserts, BreakfastCuisine: British
Yields:

12

muffins
Baking Time:

20

minutes
Cooling Time:

10

minutes

Delight in these Pumpkin Muffins! Blending almond and tapioca flour, pumpkin puree, and a medley of spices, they're sweetened with monk fruit sugar. Infused with almond butter, cinnamon chips, and white chocolate chips, these moist muffins offer a perfect harmony of flavors.

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Ingredients

  • 2 cups almond flour

  • 1/2 cup tapioca flour

  • 1/2 cup monk fruit sugar

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp pumpkin pie spice

  • 1 tsp ground ginger

  • 1 cup pumpkin puree

  • 3 large eggs

  • 1/2 cup almond butter

  • 1/4 cup cinnamon chips

  • 1/4 cup white chocolate chips

Directions

  • Preheat oven to 350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
  • In a small bowl, mix the dry ingredients together and set them aside.
  • In a large mixing bowl, whisk together the pumpkin, eggs, and almond or cashew butter until smooth.
  • Add the dry ingredients to the wet ones and mix until combined. Fold in the walnuts or chocolate chips.
  • Scoop the batter into the muffin liners 3/4 full and bake the muffins for 15-20 minutes, or until a skewer comes out clean.
  • Remove the muffins from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Recipe Video

Notes

  • You can also use peanut butter, tahini, cashew butter, or sunflower seed butter.
  • You can also use walnuts, raisins, or coconut flakes.

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