Almond Maple Pumpkin Muffins
A simple recipe for fall-flavored muffins, low in sugar and perfect for breakfast on the go!
Print Recipe
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
- Preheat oven to 350F.
- Whisk together the dry ingredients. Add the rest of the ingredients expect topping.
- Blend dry and wet ingredients, but do not overmix. A few lumps is okay.
- Scoop into muffin liners and top with a sprinkle of maple sugar and almonds.
- Bake for 12 minutes, or until fully baked.
Notes
Slightly adapted from The Fannie Farmer Cookbook.
Servings: 6 muffins