Pumpkin muffins are a staple here in the fall and honestly year-round, too 🙂 When I came across Kathleen Ashmore’s pumpkin muffin recipe a few years ago, I knew that I had to make them. Not a surprise, these muffins were an instant hit in my house and have been our go-to recipe ever since – especially since the dozen full-sized muffins maybe last two days here (if that and yes, they’re that good!)! I’ve since started making them as mini muffins too, as they’re great in lunches, as a snack, with coffee or frankly day or night!
Pumpkin Muffins Recipe – courtesy of Kathleen Ashmore
Ingredients
- ½ cup almond flour
- 1 ½ cup all purpose flour or gluten-free all purpose flour
- 1 teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 large eggs, room temperature
- 1 cup coconut sugar
- 15 oz. pumpkin puree
- ¼ cup neutral oil – I use coconut oil
- Optional add-in – chocolate chips (as many as your heart desires!)
Instructions
- Preheat the oven to 425°F.
- Line a standard 12 cup muffin tin with liners.
- In a large bowl, briefly whisk together all dry ingredients.
- Add the pumpkin, oil, and coconut sugar to the bowl and mix to combine, so there are no flour streaks visible.
- Add the eggs and whisk to combine.
- If adding in chocolate chips, fold them and ensure they’re incorporated.
- Transfer the batter evenly into the muffin cups.
- Bake for 5 minutes before turning the heat down to 350F and baking 15-20 minutes more until a cake tester comes out just clean.
- Note: if you are making mini muffins, mine took about 12 minutes total to bake, so be sure to keep an eye on them, as it may vary by oven.
- Cool for 10 minutes in the pan before transferring to a rack to cool completely and enjoy!
