Pumpkin Muffins Recipe:
These moist pumpkin muffins turn out soft and filled with warm spices and wholesome pumpkin puree. You can also top these delicious homemade pumpkin muffins with any seeds of your choice for an extra touch.
Ingredients
Wet part
-
3 eggs (room temperature)
-
1 cup (160g) coconut sugar OR honey OR I replaced it with 4 tbsp stevia
-
1 cup (250g) pumpkin puree (you can cook 350g of pumpkin in water for 10 minutes or microwave it for 5 minutes)
-
1/2 cup (120g) melted coconut oil
-
Vanilla
-
1 cup (120g) oat flour (I used 80g oat and 40g rice flour)
-
1.5 tbsp spices (cinnamon + ginger + nutmeg)
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
Dry part
- 1 cup (110g) almond flour
Optional:
- Almond flakes
Instructions
Preheat your oven to 175°C (350°F). Prepare your muffin molds for these pumpkin muffins (or grease a large pan with oil and sprinkle with oat flour to ensure easy release).
Ensure the eggs are at room temperature by placing them in warm water for 3 minutes. This is important when working with coconut oil, as cold oil will become lumpy.
Beat the eggs, coconut sugar (or stevia), pumpkin puree, melted coconut oil, and vanilla until smooth.
In a separate bowl, mix the almond flour, oat flour, spices, baking powder, baking soda, and salt.
Combine the wet and dry ingredients and mix until smooth.
Pour the pumpkin muffin batter into the molds, sprinkle with almond flakes if desired. Bake for 35-40 minutes (for smaller muffins), or about 60 minutes for one large loaf (or until the top is golden and cracked, and a toothpick comes out clean).
Cool the baked pumpkin muffins completely before serving. Store these homemade pumpkin muffins at room temperature for up to 3 days, or in the fridge for up to 7 days.
Tip: Use pure pumpkin puree, not to be confused with baby food.
