Pumpkin pecan muffins

Pumpkin pecan muffins with pumpkin purée, almond flour, eggs and pecans: moist, nutty and baked without refined sugar.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 195 kcal per serving
• Protein: 7 g
• Fat: 14 g
• Carbs: 12 g

Ingredients

• 150 g pumpkin purée
• 2 organic eggs
• 100 g almond flour
• 3 tbsp maple syrup
• 50 g pecans
• 1 tsp baking powder

Method

You’ll need: oven · muffin tin · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and set out the muffin cases. Whisk the pumpkin purée with the eggs and maple syrup in a bowl until smooth.
2. Add the almond flour and baking powder and stir everything into an even, fairly thick batter.
3. Roughly chop the pecans and fold them into the batter so they're well distributed.
4. Spoon the batter into the muffin cases and lightly smooth the tops.
5. Bake the pumpkin pecan muffins at 180 °C for 20–25 min until golden brown, then check with a skewer.
6. Leave the muffins to cool briefly and serve them warm or completely cooled.

Good to know

These muffins are easy and lovely and moist. They're soft, a little nutty and go well with coffee or as a small breakfast.

Swaps

Maple syrup → date paste (a little more fibre); almond flour → finely ground hazelnuts (more vitamin E, but a different flavour); pecans → walnuts (more omega-3 fatty acids); baking powder → cream of tartar baking powder

Allergens

Contains eggs and tree nuts. Generally suitable for children – chop the nuts finely because of the choking risk – and nothing stands out for pregnancy with fresh, fully baked muffins.

Dairy-free recipes