Pumpkin and Almond Muffins

Nutrition & Movement

Pumpkin and Almond Muffins

These muffins are perfect for a fall day. Try them for breakfast or a snack.

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min


  • 2 eggs
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon maple syrup
  • 2/3 cup almond powder
  • 1/2 cup vegetable oil or melted butter
  • Handful of golden raisins/sultanas
  • 1 small plain yogurt
  • 1 1/2 cups of pumpkin puree
  • 2 cups flour
  • 1 heaping tablespoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Powdered sugar to decorate


  1. In a large mixing bowl, beat the eggs with the brown and white sugar and then add the maple syrup.
  2. Add the almond powder, oil and raisins.
  3. Add the yogurt and the pumpkin, and mix well with a wooden spoon.
  4. Slowly fold in the flour, baking powder, baking soda and pinch of salt.
  5. Preheat oven to 395°F. Butter a muffin tray and pour the batter into the molds.
  6. Reduce the temperature to 350°F, then put the muffins in the oven to bake for 20-25 minutes (or until a toothpick inserted in the center comes out clean).
  7. Once cooked, let cool and sprinkle with powdered sugar.

This recipe is courtesy of Gourmandize.com.


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