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Prep time
15 minutes
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Cook time
20 minutes
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Makes
12
Author Notes
This recipe has been refined over 15 years to come up with the most tender, flavourful, irresistible pumpkin muffin ever. The almond flour keeps it moist for days. —Theresa Lemieux
Ingredients
- Pumpkin Muffin Batter
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1 cup
all-purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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½ cups
almond flour
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2 teaspoons
baking powder
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½ teaspoons
baking soda
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½ teaspoons
salt
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1½ teaspoons
cinnamon
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½ teaspoons
freshly ground nutmeg
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½ teaspoons
ginger
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¼ teaspoons
ground cloves
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¼ teaspoons
allspice
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¼ teaspoons
white pepper
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1 ¼ cups
brown sugar
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2
eggs
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1 cup
canned pumpkin
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1⁄3 cups
vegetable oil
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¼ cups
orange juice
- Spiced Sugar Topping
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½ cups
brown sugar
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1 teaspoon
cinnamon
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½ teaspoons
freshly ground nutmeg
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½ teaspoons
ginger
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¼ teaspoons
allspice
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¼ teaspoons
ground cloves
Directions
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Preheat oven to 350°F (180°C)
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Place flours, baking powder, baking soda, and salt in a bowl and stir until well mixed.
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Place spices and brown sugar in a bowl; add eggs and orange juice beat until smooth. Stir in canned pumpkin and oil.
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Stir flour mixture into pumpkin mixture until just combined.
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Stir together topping ingredients until well mixed. Spoon a little on top of each muffin, or spread equally over the loaf.
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For muffins, place cupcake liners in a muffin tin. Divide batter equally and top with sugar-spice mixture. Bake for 20 minutes.
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For a loaf, line a loaf pan with parchment paper and fill with mixture, then add topping evenly across the top. Bake on middle rack of oven for 50 to 55 minutes or until a toothpick (or spaghetti!) inserted in centre comes out clean. Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
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