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You are here: Home / Bread / Almond Maple Pumpkin Muffins

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Almond Maple Pumpkin Muffins

Almond Maple Pumpkin Muffins make a perfect breakfast! Packed with pure pumpkin puree and low in sugar, they’re great on the go, or for an afternoon treat. 

Almond Maple Pumpkin Muffins | Recipe from Cooking with Books (cookingwithbooks.net)

Late last night, we baked these almond maple pumpkin muffins on a whim. Having some leftover pumpkin puree from a previous recipe that needed to be used, 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

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Almond Maple Pumpkin Muffins
Author: Marnely Murray
Recipe type: Snack
Cuisine: Muffin
Prep time:  10 mins
Cook time:  12 mins
Total time:  22 mins
Serves: 6 muffins
 
A simple recipe for fall-flavored muffins, low in sugar and perfect for breakfast on the go!
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons maple sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1 large egg
  • 1 cup whole milk
  • ¼ cup melted butter
  • 4 tablespoons pumpkin puree
  • 1 tablespoon orange extract
For Topping:
  • 3 tablespoons maple sugar
  • 3 tablespoons sliced almonds
Instructions
  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.
Notes
Slightly adapted from The Fannie Farmer Cookbook.
3.5.3208

 

 

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5 Comments

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Comments

  1. Heather | Farmgirl Gourmet says

    October 9, 2014 at 11:36 am

    ahhhhhhhmazing!!

    Reply
  2. anna @ annamayeveryday says

    October 7, 2013 at 8:12 am

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

    Reply
  3. DessertForTwo says

    September 17, 2013 at 9:36 am

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

    Reply
  4. Betty Ann @Mango_Queen says

    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!

    Reply

Trackbacks

  1. 25 Pumpkin Breakfast Recipes - The Frugal Navy Wife says:
    April 22, 2015 at 1:26 pm

    […] Apple Maple Pumpkin Muffins- Cooking with Books […]

    Reply

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