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Amaranth Pumpkin Muffins - Cozy, Nutty, and Naturally Wholesome

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup amaranth flour
  • 3/4 cup oat flour (or whole wheat pastry flour for a non-GF option)
  • 1/2 cup almond flour (adds tenderness; sub more oat flour if nut-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
  • 1/2 cup maple syrup or honey
  • 1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
  • 1/3 cup milk of choice (dairy or unsweetened almond/oat), room temperature
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup dark chocolate chips, or 1/3 cup dried cranberries
  • Optional topping: 2 tablespoons pumpkin seeds (pepitas) or coarse turbinado sugar

Method
 

  1. Preheat and prep. Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with liners or lightly grease each cup.
  2. Whisk the dry ingredients. In a large bowl, whisk together amaranth flour, oat flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until no clumps remain.
  3. Combine the wet ingredients. In a separate bowl or large measuring cup, whisk pumpkin puree, eggs, maple syrup, oil, milk, and vanilla until smooth. If using flax eggs, let the mixture sit 5 minutes to thicken before adding.
  4. Bring it together. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. Do not overmix; a few streaks are fine.
  5. Fold in extras. Add nuts, chocolate chips, or cranberries if using. Fold lightly to distribute.
  6. Fill the tin. Divide batter evenly among the muffin cups, about 3/4 full. Sprinkle with pepitas or turbinado sugar if you like a little crunch.
  7. Bake. Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs and the tops spring back gently when tapped.
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This helps set the crumb and prevents sogginess.