Pumpkin Muffins
It's Fall y'all!
In Texas we don't actually get cool weather for another month or so, but our mornings & evenings do cool off enough to be downright enjoyable. And it seems like when this time of year rolls around the talk everywhere you go is about pumpkin. People love to be able to start enjoying pumpkin treats & pumpkin drinks & even pumpkin soup. But nothing beats a good pumpkin muffin.
These muffins are super moist & full of goodness all the way to the bottom their sweet little pumpkin hearts. They make a great quick breakfast or enjoy them in the afternoon for a little energy to finish out your day.
I also love to create a muffin 'bar' when we have overnight company & serve these Pumpkin Muffins along with my Chocolate Zucchini Muffins & Blueberry Muffins.
Pumpkin Muffins
makes 12 regular size muffins
dry ingredients
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
wet ingredients
2 eggs
1/2 cup maple syrup
1/2 cup pumpkin puree
1/4 cup walnut or avocado oil
1 teaspoon vanilla
optional add ins: 1/3 cup mini chocolate chips or
1/3 cup chopped pecan pieces
directions
preheat the oven to 350º and line a muffin pan with paper baking cups.
in a medium bowl, whisk together eggs, maple syrup, pumpkin puree, oil & vanilla.
in a small bowl, mix together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg.
add the dry ingredients into the wet ingredients & whisk until completely smooth.
If using, fold in the chocolate chips or pecan pieces* & stir well. divide batter evenly among lined muffin cups.
bake 15-18 minutes, until a toothpick inserted into the middle of the muffin comes out clean.
allow to cool about 5 minutes in the pan, then transfer the muffins to a cooling rack.
*If you would like to use both the chocolate chips & the pecan pieces in muffins, only use 1/4 cup of each.