I hope you’re not too sick of pumpkin just yet…
Because these Easy Pumpkin Macadamia Nut Muffins are incredibly worthy of your breakfast table this week and all the weeks remaining that are perfectly acceptable to eat all things pumpkin at every meal.
True to their name, these Easy Pumpkin Macadamia Nut Muffins are a snap to make. They are also incredibly moist (gotta love pumpkin in baked goods for that very fact alone) and not only loaded with the healthy orange stuff, but also tons of protein and Vitamin A from toasted macadamia nuts.
There’s also a fun twist to the base of these muffins that I stole from my friends at Big Sur Bakery – I used half good ol’ AP flour and half coconut flour to give them an extra tropical twist (and more healthy protein, fiber and fats.) Let me just tell you, if you haven’t tried baking with coconut flour yet, give it a shot! It adds a wonderful, crumbly texture and nice coconut-y flavor. I’m no expert in gluten-free baking, but I will say that I have found I still need to use some of the regular flour to hold everything together, otherwise everything just falls apart, but if any of you GF eaters out there have any suggestions on how to get things to hold together without it, I’m all ears!
I love these Easy Pumpkin Macadamia Nut Muffins because they are not overly sweet and therefore perfectly justifiable to enjoy for breakfast, a snack or even a healthy(ish) dessert. However, if you feel like adding a bit of indulgence, I think a dash of white chocolate chips would just be BOMB in these and if you end up doing this please bring me some because I really want to try it and right now I’m laid up in bed with the most adorable cuddly newborn ever with no heavy baking plans in my immediate future.
With the fall season in full swing, you most likely have all of these ingredients on hand or fairly readily available to you at a moment’s notice. You can find coconut flour at your local health food store (or gourmet grocery store) and the ½ cup of macadamia nuts the recipe calls for is well worth the little splurge (News Flash: Macadamia nuts are not cheap.)
Once you have all the ingredients, the muffins come together in just about 30 minutes. I would also like to mention that they freeze beautifully, so if you’re looking for a tasty make-ahead breakfast you can have ready in a flash on a busy holiday morning, these Easy Pumpkin Macadamia Nut Muffins are the answer.
Long story short: You need to make these muffins ASAP and tell me what you think. Be sure to tag me in all of your CaliGirl Cooking adventures on social media @caligirlcooking #caligirlcooking. Xx
These easy muffins are full of healthy ingredients like pureed pumpkin, heart-healthy macadamia nuts and fiber-filled coconut flour.
- 1 cup flour
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup canned pureed pumpkin
- 3/4 cup unsweetened vanilla almond milk
- 1 teaspoon orange zest
- 1/2 cup chopped macadamia nuts, toasted
Preheat the oven to 400 degrees Fahrenheit and either line a muffin tin with paper liners or spray it with cooking spray.
In a medium bowl, whisk together both flours, baking soda, salt and pumpkin pie spice.
In the bowl of a stand mixer fitted with the paddle attachment, add both sugars and the eggs and mix on medium-low until combined.
Add in the pumpkin, almond milk and vanilla extract and mix again until combined.
Mix in the dry ingredients, then stir in the orange zest and macadamia nuts.
Scoop batter into prepared muffin tins and bake at 400 degrees for 20 minutes, or until a cake tester inserted into the center comes out clean. Let cool 10 minutes in pan then remove from pan onto a wire rack to cool completely.