🍂 What Makes This Recipe So Good
Pumpkin muffins are maybe the most quintessentially autumn baked good you could possibly come up with. Soft and fluffy and moist, made with real pumpkin and perfectly spiced with cinnamon, nutmeg, ginger, and clove. And, since they’re muffins and not cupcakes, there’s just the right amount of subtle sweetness both in the muffin itself and in the spiced crumble topping. Speaking of the spiced crumb topping, I can’t tell you just how next-level that simple little touch is. It’s an extra boost of sweetness and spice, with a tiny bit of salt to wake up your tastebuds and amplify all the other flavors. Plus, it crisps up so beautifully in the oven, giving the muffin tops the lightest little crunch. Pumpkin muffins without a crumb topping are super tasty, don’t get me wrong, but once you try them with it? You’ll never go back. If you tasted these muffins without seeing the ingredients list, you would NEVER suspect that they’re completely paleo, completely gluten free, and completely dairy free. Dare I say these could be considered… healthy pumpkin muffins? The fine-tuned blend of almond flour, coconut flour, and tapioca starch gives them that perfect muffin texture. Coconut sugar, with its lower glycemic index, makes them sweet without causing a big blood sugar surge. Instead of butter, refined coconut oil makes the muffins super moist without adding dairy. (I know “coconut” was mentioned a lot, but don’t worry! I promise these muffins taste nothing like coconut, just warm pumpkin spice gourdness. Er… goodness.)
👩🏼‍🍳 Chef’s Tips
To keep the pumpkin muffins paleo, be sure you’re using pumpkin purée and NOT canned pumpkin pie filling! Canned pumpkin purée is literally just that – puréed pumpkin, in a can. On the other hand, pie filling (or you may see it as pumpkin pie mix) is pumpkin plus spices and sugar. Regular sugar isn’t compatible with a paleo eating style, obviously. Even if you’re not paleo, you still don’t want to use pumpkin pie mix. You won’t be able to really account for the amount of spices used in the filling (especially since it can differ from brand to brand!) so your pumpkin muffins could end up way over-spiced. Typically, cupcakes use liners and muffins don’t. I like to use liners for muffins, though, because they just make everything that much easier. If you don’t have parchment paper liners on hand, you can totally DIY some out of parchment paper! Check out the easy how-to below. For healthy pumpkin muffins that are over-the-top soft and moist, let the batter rest. Cover the bowl with a lid or plastic wrap and refrigerate it for at least 30 minutes. Letting the batter rest gives the flours more time to absorb the liquids, which will help you avoid a sandy or gritty texture. After resting, scoop the cold batter into the muffin tin and bake according to the original instructions below. It is possible to over-mix the pumpkin muffin batter, so be really careful not to! Mixing the batter too much will make it dense and thick. If that happens, you won’t get as much rise on the muffins, and they might not have their dreamy texture.
đź“„ How to Make Your Own Parchment Paper Muffin Liners
🍎 Seasonal Recipes Fit for Fall
Homemade Pumpkin Spice Creamer Recipe The Best Roasted Acorn Squash with Life-Changing Maple Butter Texas Roadhouse Chili Recipe Instant Pot Cajun Chicken Pasta Soup Pork Chops with Apples Keto Pumpkin Cheesecake Chunky Chicken Noodle Soup Apple Cinnamon Oatmeal The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette Crisp Apple Salad with Raisins and Pecans
