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The wrapper pulled down from a pumpkin muffin with other muffins in the background.

Pumpkin Muffin Recipe

Author: Erin Jensen
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 servings
Course: Breakfast, Muffins, Snack
Cuisine: American
Method: Oven
Our delicious Pumpkin Muffin recipe will quickly become a seasonal favorite! Made with real, simple ingredients!

Ingredients 

  • 3 eggs
  • 1 cup pumpkin puree
  • ⅓ cup real maple syrup
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1 ¼ cups super-fine almond flour
  • ¾ cup cassava flour
  • 5 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup semi-sweet chocolate chips dairy-free or regular
  • 3 tablespoons butter melted (sub coconut oil or vegan butter)

Instructions

  • Prep: Preheat oven to 350℉. Prepare muffin tins by placing liners inside. Set aside. 
  • Wet Ingredients: In large bowl, add 3 eggs, 1 cup pumpkin puree, ⅓ cup real maple syrup, 2 tablespoons almond butter, and 1 teaspoon vanilla extract. Whisk to combine.
  • Dry Ingredients: In a separate mixing bowl, add 1 ¼ cups super-fine almond flour, ¾ cup cassava flour, 5 teaspoons pumpkin pie spice, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. Whisk to combine. 
  • Combine: Add dry ingredients to wet ingredients and fully mix together. Fold in ½ cup semi-sweet chocolate chips. Stir in melted butter.
  • Bake: Divide between 12 muffin tins, filling about ¾ of the way. Place in the middle rack of the preheated oven, for 22-24 minutes.
  • Cool: Remove and let cool 5 minutes in pan then carefully remove and set on cooling rack.

Notes

  • Whole wheat flour: if you want to use whole wheat flour, you can substitute 1 cup whole wheat flour for the cassava and almond flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
  • Storage: these will keep for about a night on the counter-top in an airtight container. After 24 hours or so it's recommended to move them to the refrigerator since they don't have any preservatives in them. Then will keep in the refrigerator for several days. 

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 136mg | Potassium: 148mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3330IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
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