Pumpkin Almond Muffin

When it comes to tasty muffins, few come close to the alluring aroma and flavour of a freshly baked pumpkin almond muffin.

Pumpkin Almond Muffin, made with creamy pumpkin puree, crunchy almonds, and spices, has just the right combination of flavours to make them irresistible.

Perfect for any occasion and season, these delightful treats are made with a generous amount of delicious almond slivers, which add an extra nutty crunch that pairs perfectly with the sweetness of spiced pumpkin pure. 

For extra zesty whimsy, top off your muffin with some freshly grated lemon zest (optional),to make it more summer-y! These muffins balance spice and summer sweet flavours, each bite bursting with nuttiness from the almond butter. It has hints of autumn spice from pumpkin puree and summer bliss from the lemon grates.

They’re great on their own but can be topped with cream cheese icing or served alongside a steaming cup of coffee or tea. They’re great as an afternoon snack or a more elaborate dessert spread!

Moist, nutty muffins with the goodness of pumpkin and almond—perfect for lunchboxes or morning tea.

Pumpkin Almond Muffin

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SnacksCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

210

kcal

Total time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 ½ cups (225g) self-raising flour

• ½ tsp cinnamon

• ¼ tsp nutmeg

• 1 cup (250g) mashed cooked pumpkin (cooled)

• ½ cup (110g) brown sugar

• ½ cup (125ml) vegetable oil

• 2 eggs

• ½ tsp vanilla extract

• ½ cup (60g) almond meal

• ¼ cup (30g) flaked almonds (for topping)

Directions

• Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tray with paper cases.
• In a large bowl, whisk together mashed pumpkin, brown sugar, oil, eggs, and vanilla until smooth.
• Add flour, cinnamon, nutmeg, and almond meal. Fold gently until just combined.
• Spoon mixture evenly into prepared muffin cases.
• Sprinkle flaked almonds on top of each muffin.
• Bake for 18–22 minutes or until a skewer comes out clean.
• Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Use butternut pumpkin or Jap/Kent for best flavour.
• Muffins freeze well for up to 2 months.
• Add choc chips or sultanas for a sweet twist.
• Substitute almond meal with oat flour for nut-free version.
• Great hidden-veggie snack for kids.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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