Skillet Pumpkin and Carrot Muffins
- Yield 12 muffins
- Prep 20 minutes
- Cook 30 minutes
- Total 1 hour
Skillet Pumpkin and Carrot Muffins sits in the Desserts section of Regbie. The card serves 12 muffins. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 muffins
- 3 large eggs, at room temperature
- 4 medium carrots, peeled
- 1½ cups finely ground almond flour, spooned and leveled
- 1½ teaspoons five spice powder, you can substitute pumpkin spice blend
- 1 teaspoons baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- ¾ cup canned pumpkin purée
- ½ cup honey
- 2 tablespoons almond butter
- 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
- 1 tablespoon sliced almonds
- 1 tablespoon toasted pumpkin seeds
Method
Warm oven to 350°F with the rack in the middle position, and take your eggs out of the fridge. It’s important that your eggs are at room temperature when you start blending the liquid ingredients, or things’ll get chunky.
Line a muffin tin with paper liners .
Next, grate your peeled carrots by hand or in a food processor and place the shredded carrots in a doubled piece of cheese cloth or clean dish towel. (Trust me: paper towels will tear.) Gather up the sides of the cloth and wring out the excess carrot juice and set the carrot shreds aside. The final volume of the shredded carrots should be 1½ cups.
In a large bowl, whisk together the almond flour, five spice powder, baking soda, cream of tartar, ground cinnamon, and sea salt.
In a separate bowl, whisk the eggs well. Stir in the pumpkin, honey, almond butter, and melted coconut oil. (Again, make sure these ingredients are at room temperature, or the coconut oil will harden and clump up. Not the worst thing in the world, but definitely annoying when your goal is a smooth batter.)
Tip in the wet ingredients to the dry, and stir until combined. Fold in the grated carrots.
Scoop the batter evenly into the muffin tins, filling them about ¾ full. Scatter sliced almonds and toasted pumpkin seeds on top before placing the muffins in the oven.
Roast for about 30 minutes, rotating the muffin tin 180° halfway through the cooking process. The muffins are done when a toothpick inserted into the middle comes out clean and the tops feel springy to the touch.
Take the muffins out of the oven. Cool the tray on a rack for about 5 minutes and then pop the muffins out and completely cool them directly on the rack.
Kitchen notes
- Confession: Even when the cook make sure the muffin cups are coated with coconut oil or ghee, the cook muffins tend to stick.
- If you don’t want to use paper liners, you can use silicone ones , or just grease the living $%!# out of the cups and fall to your knees and pray that the muffins release.
- Store any uneaten muffins in an airtight container in the refrigerator for up to four days.
