Pumpkin Spiced Hazelnut Muffins
This post is sponsored by Bob’s Red Mill. All opinions are my own.
It’s officially pumpkin spice (everything) season. And while I’ll be the first to admit that the pumpkin craze can be a little too much, I’m also a big fan of the warming and rich flavors of pumpkin when paired with the traditional warming spices of cinnamon, nutmeg and cloves. These muffins are naturally gluten free because I made them with hazelnut flour soured from Oregon hazelnut growers and topped them with some homemade hazelnut butter (that will trump any store-bought nut butter you’ve ever had!) The result is a nutty, sweet, and moist muffin that makes for a lovely breakfast or afternoon snack when paired with a cup of coffee or tea. I hope you all enjoy these muffins as much as we do. And don’t skip the hazelnut butter. It’s an extra step but it’s so worth it and the leftovers are great spread on toast, drizzled on oatmeal or just by the spoonful!
Happy baking everyone!
Pumpkin Spiced Hazelnut Muffins
Prep Time: 20 minutes Cook Time: 25 minutes Serves: 12 muffins
- 2 eggs
- 1/2 cup cooked pumpkin or winter squash puree (from the can is fine too)
- 1/3 cup honey (warmed up until easy to pour)
- 4 Tablespoons hazelnut oil (can sub with another neutral tasting oil like sunflower, grapeseed or even a light olive oil)
- 1 1/4 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 1/2 cups hazelnut flour (can substitute almond flour)
- 1/2 cup chopped hazelnuts
- Hazelnut Butter for "icing" (recipe here)
Preparation
- Preheat the oven to 325F
- In a large bowl whisk together the eggs, pumpkin, honey, oil and vanilla. Add the spices and stir in the hazelnut flour. Mix until everything is well combined. Stir in the chopped hazlenuts and set the bowl aside.
- Lightly grease a standard size muffin tin. Spoon batter into 12 muffin cups, smoothing out the tops to get rid of any bumps if necessary. Bake for 23-28 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
- Cool slightly and then drizzle with the hazelnut butter.
Notes
Cooking times will very from kitchen to kitchen
Do you think I could increase the pumpkin to 1 cup to boost the pumpkin flavor?
That’s going to change the consistency of these so I’m not quit sure. May need to add more flour…The pumpkin flavor does come through quite a bit with the stated amount though!