Spiced Pumpkin Muffins with Almond Flour

I rarely buy big pumpkins during fall.  When kids were little, we used to buy big pumpkins and carve them.  I never liked trashing such a big vegetable.  Later when they grew up, I started to buy small pumpkins for decorations with the intension of using them for baking.  Sugar pumpkins are apt for decorations as well as for baking.  So I always make sure to grab a few with the intension of using them in my baking.  Since then they became part of fall baking or ended up in soups.

Spiced pumpkin muffins is always top in my list of items to bake with the leftover pumpkin.  Its easy to make homemade pumpkin puree and I prefer them instead of the canned ones.  These muffins are moist and delicious and makes a perfect breakfast option for weekdays.  The addition of almond flour gives this muffin a nice texture.  The raisins, cranberries and pecans gives the extra sweetness and crunch for these muffins.

Yields - 10 medium size muffins

Dry Ingredients

1 cup - wheat flour

1/2 cup - all purpose flour

1/2 cup - almond flour

2 tsp - baking powder

1/2 tsp - baking soda

1/2 tsp - salt

1/2 cup - brown sugar

2 tsp - 1 tsp of cinnamon, 1/2 tsp nutmeg powder & 1/2 tsp all spice powder

Wet Ingredients

2 - eggs at room temperature

1/4 cup - avocado oil

2 cups - pumpkin puree (refer notes)

1/4 cup - dried cranberries

1/4 - raisins

1/4 cup - chopped pecans

Toppings

Pepitas and cranberries

1 tbsp - turbinado sugar

1/4 tsp - cinnamon powder

Directions:

• Pre-heat oven to 375 ° F.
• Sift the all purpose flour, salt, baking powder and baking soda together.
• Mix the eggs, oil, brown sugar and pumpkin puree together using a wire whisk in a mixing bowl.  Add the sifted flour mix, almond flour and the spice mix.  Gently fold it into the wet mix.
• Add the raisins, cranberries and pecans.  Transfer the batter into muffin tins lined with parchment paper.  Top them with pepitas and cranberries.  Mix the turbinado sugar and cinnamon powder and sprinkle on top of the batter.
• Bake for 20-25 minutes till a skewer comes out clean.

Notes:

• Pumpkin Puree - cut a small sugar pumpkin in to half and scoop out the seeds.  Place the halves on a baking sheet with cut side down.  Bake at 400 ° F for 45 minutes.  Scoop out the flesh and mash to get the puree.
• Swap the pepitas with pecans or walnuts.  
• These muffins can be stored in the fridge in an airtight container for 3 days.