• Almond Maple Pumpkin Muffins

    by  • September 16, 2013 • bread, desserts • 5 Comments

    These Almond Maple Pumpkin Muffins make a perfect breakfast – packed with pure pumpkin puree and low in sugar, they’re great on the go, as well as an afternoon treat with your coffee or tea. 


    Late last night, we baked these muffins on a whim. Having some leftover pumpkin puree from a previous recipe that needed to be used up, as well as a handful of almonds that were laying around in the pantry, created these muffins. Since we’re a family of two, this is a perfect recipe that makes 6 large muffins – perfect for breakfast with your coffee or as an afternoon treat at work.

    Almond Maple Pumpkin Muffins are all what fall is about – sweet, warm flavors that when combined with the ultimate fall flavor, PUMPKIN, create a muffin that’s  rich in spices. As they baked, the entire house smelled amazing! What are some of your favorite fall flavor combinations? Check out the image below for some great ideas on what to pair classic flavors such as pumpkin, apples, and maple!

    Fall Flavor Combinations

    Almond Maple Pumpkin Muffins

    Prep Time: 10 minutes

    Cook Time: 12 minutes

    Total Time: 22 minutes

    Yield: 6 muffins

    A simple recipe for fall-flavored muffins, low in sugar and perfect for breakfast on the go!


    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons maple sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon allspice
    • 1 large egg
    • 1 cup whole milk
    • 1/4 cup melted butter
    • 4 tablespoons pumpkin puree
    • 1 tablespoon orange extract
    • For Topping:
    • 3 tablespoons maple sugar
    • 3 tablespoons sliced almonds


    1. Preheat oven to 350F.
    2. Whisk together the dry ingredients. Add the rest of the ingredients expect topping.
    3. Blend dry and wet ingredients, but do not overmix. A few lumps is okay.
    4. Scoop into muffin liners and top with a sprinkle of maple sugar and almonds.
    5. Bake for 12 minutes, or until fully baked.


    Slightly adapted from The Fannie Farmer Cookbook.




    As a freelance food & travel writer, I not only write for my own food blog, Cooking with Books, but collaborate with SheKnows, Honest Cooking, Marcus Samuelsson, and Startle – Forbes Travel Guide. My work has been published (online and in print) in Woman’s Day, NBC Latino, and other food publications.


    5 Responses to Almond Maple Pumpkin Muffins

    1. Pingback: 25 Pumpkin Breakfast Recipes - The Frugal Navy Wife

    2. October 9, 2014 at 11:36 am


    3. October 7, 2013 at 8:12 am

      Your muffins look delicious and I love those cake cases, they are beautiful! Lovely photographs.

    4. September 17, 2013 at 9:36 am

      I love your compilation of fall flavors! These muffins look great!

    5. September 16, 2013 at 12:09 pm

      I am restraining myself from biting into the computer screen, at your gorgeous photos. Love this recipe. It’s perfect for fall! Thanks for all the RTs and blog post support! Hugs, Nella!

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