Get ready to indulge in the delightful fusion of flavors with our Almond Pumpkin Muffins with Streusel Topping! These moist and fluffy muffins are not only a treat for your taste buds but also a perfect way to embrace the cozy vibes of autumn. With a rich pumpkin base and a crunchy almond streusel topping, they make for an irresistible breakfast or snack that will leave you craving more. Whether you're a seasoned baker or just starting out, this simple yet delicious recipe will have your kitchen smelling heavenly in no time. Dive into our recipe and discover how to create these mouthwatering muffins that are sure to impress family and friends!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 cup chopped almonds for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, almond flour, sugar, brown sugar, baking powder, baking soda, and cinnamon. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In another bowl, mix the pumpkin puree and melted butter together until smooth. Make sure the butter is not too hot to avoid cooking the pumpkin. You can also add an egg at this stage for extra moisture, if desired.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in half of the chopped almonds into the batter, reserving the other half for the streusel topping.
- In a separate small bowl, prepare the streusel topping by mixing the reserved chopped almonds with a tablespoon of sugar and a tablespoon of melted butter. Use your fingers to combine until the mixture resembles coarse crumbs.
- Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter. Sprinkle the streusel topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Almond Pumpkin Muffins warm or at room temperature, perfect for breakfast or a snack!
Tips
- Measure Ingredients Accurately: Ensure you measure your flour and pumpkin puree accurately for the best texture. Spoon flour into your measuring cup and level it off for precise amounts.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Muffins: Feel free to add in extras like chocolate chips or dried cranberries for a fun twist on the classic recipe.
- Check for Doneness: Start checking your muffins a minute or two before the suggested baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow your muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat in the microwave for a quick snack!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
