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Spiced Pumpkin Muffins with Almond Meal

These pumpkin muffins are moist and tender with a slightly dense crumb due to the almond meal substitution. They feature warm spices like cinnamon and nutmeg, topped with a crunchy streusel to add texture. The muffins bake to a golden brown and have an inviting aroma that captures the essence of fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 cup almond meal for richer texture
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1 cup pure pumpkin puree pumpkin
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour (for streusel) for topping
  • 1/4 cup brown sugar (for streusel) for topping
  • 1/4 cup unsalted butter cold and cubed, for streusel
  • 1/2 cup chopped nuts optional, for crunch

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Ice cream scoop or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, almond meal, brown sugar, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a flavorful, spiced dry mix.
  3. In a separate bowl, blend the pumpkin puree, vegetable oil, eggs, vanilla extract, and granulated sugar until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and gently fold everything together until just combined, avoiding overmixing to keep the muffins tender.
  5. In a small bowl, prepare the streusel topping by combining flour, brown sugar, and cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs. Mix in chopped nuts if using.
  6. Using an ice cream scoop or spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Sprinkle the streusel topping generously on top of each muffin, pressing lightly to ensure it sticks to the batter.
  8. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and allow them to cool in the tin for five minutes before transferring to a wire rack to cool completely.
  10. Enjoy these warm or at room temperature, their aromatic spices announcing the arrival of fall with every bite.

Notes

For extra crunch, add more chopped nuts or a drizzle of honey on top before serving.