Pumpkin Muffins Recipe
Pumpkin Muffins with Almond Flour, All-Purpose Flour, and Greek Yogurt are a must-try for anyone who loves fall flavors. Whether you're making them for a cozy breakfast, a midday snack, or a festive gathering, these muffins will surely be a hit.
Servings 12
Ingredients
- 1 cup all-purpose flour
- 1 Cup almond flour
- 1 tablespoon of baking powder
- 1/2 cup brown sugar
- 1 teaspoon of pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the all-purpose flour, almond flour, baking powder, pumpkin spice, brown sugar, and salt in a large bowl.
- Mix pumpkin puree, butter, eggs, and yogurt in a separate bowl until smooth.
- Gently fold the wet ingredients into the dry ingredients until they are combined. It's crucial not to overmix.
- Stir in those chocolate chips and evenly distribute them throughout the mixture.
- Spoon the batter into the muffin tin, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.