Pumpkin Muffins
- Yield 12 muffins
- Prep 15 minutes
- Cook 30 minutes
- Total 1 hour 45 minutes
Pumpkin Muffins sits in the Desserts section of Regbie. The card serves 12 muffins. Plan on 1 hour 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 muffins
- 2½ cups finely ground almond flour
- 2 teaspoons pumpkin spice blend
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar, or 1 teaspoon lemon juice
- ¼ teaspoon Diamond Crystal kosher salt
- 1 cup canned pumpkin purée
- ½ cup honey
- 4 large eggs
- 1 teaspoon vanilla extract
Method
Warm oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
Mix the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Beat it all together.
In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.
Tip in the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.
Divide the batter evenly into each muffin liner. (the cook use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!
Roast the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
Lift the muffins from the oven and move the muffins to a wire cooling rack to cool completely.
Kitchen notes
- Store the muffins in a sealed container in the fridge for up to a week.
