Autumn Almond Muffins
Fall is here! Fall is, by far, my favorite season. It brings back fond memories of comforting times and a kitchen filled with laughter as we gathered around the table to enjoy dinner. The warm air and delicious smells surround me, both indoors and out – there is just something special about it. Now there is even something more special about it – Autumn Almond Muffins!
Each year when Autumn arrives, I get a little bit giddy. It is my favorite season, by far. There is something about it that makes me want to pull out my favorite fall recipes and start cooking muffins, pies, cookies, tarts and cook our favorite hearty, home cooked meals.
Using quintessential autumn flavors like pumpkin, maple, and ginger and even almond butter, these muffins are the perfect way to welcome fall. And oh how I welcome fall.
What is the best way to store muffins?
You can store muffins in an airtight container in the fridge for about a week, or in an airtight container or Ziplock bag for about 4 days without refrigerating.
Making muffins ahead of time will save you time (maybe your sanity) each morning since half of breakfast is done for you. Cook up some fresh sausage or bacon, blend a breakfast smoothie, send everyone off – and relax!
Can you freeze muffins?
Yes! Most of them, that is. These muffins can be frozen for about 3 months. My preferred method is to thaw them out for about 3 at room temperature. You can defrost them in the microwave if you desire, but it’s always a little “iffy” on how they will turn out. If you must, just do it in 15 minute increments. And let it defrost about 1/2 way before you even start the microwave portion of the procedure.
Serve these Chocolate Chunk Autumn Almond Muffins for breakfast or brunch, or even as a mid-morning snack. No matter how you serve them, they are sure to be a hit!
* 1 cup Almond Butter
* 1/2 cup pumpkin puree (not pie filling)
* 1/3 cup maple syrup
* 2 eggs
* 1/4 tsp sea salt
* 1/2 tsp baking soda
* 1 TB pumpkin pie spice
* 1/4 cup dark chocolate chunks (optional)
* 1/4 cup crystallized ginger chips (optional)
* coconut oil, for greasing muffin pan(s)
1. Preheat your oven to 350° F and grease a
jumbo muffin pan
withcoconut oil
(or two standard pans).2. In your mixer, fitted with the paddle attachment, combine the Almond Butter and all other ingredients – until the optional chocolate and ginger. Once the mixture is smooth, you may fold in the optional ingredients.
3. Fill the muffin pan evenly with batter, about 1/2 cup per jumbo muffin cup (or 1/4 cup for standard pans).
4. Bake 25-30 minutes (15-20 for standard), test doneness by inserting a toothpick. If it comes out clean, remove the pan(s) from the oven, and let the muffins cool in the pan for 10 minutes. Turn out muffins and transfer to a
wire cooling rack
to finish cooling.* Yield: 6 jumbo muffins or 12 standard muffins
* Dairy free, gluten free, grain free.
If you love cooking with nut butters, make sure you check out my (Creamy Cashew Chicken Stir-Fry) using Cashew Butter!
Do you have a favorite Fall recipe?
28 Responses
I love cooking with Luv. She’s a little sous-chef in the making! She loves wearing an apron, stirring, and of course licking the spoon 😉
LOL well those are the best parts about cooking! It is fun having a little sous-chef to help out, right?
That looks amazing. I’ve definitely got to try it!
Yum! I’ve not seen these Jif varieties in my store yet…I’ll have to keep an eye out! Those muffins look amazing! I’m going to have to try the recipe with Paige this weekend. It’s so much fun having a child who loves to bake and create goodies.
I didn’t know that Jif made this!!! So excited! :0)
I know – I was so excited to learn this too!
These look delicious! I will have to tell my mom about that cashew butter. She would love it! Thanks for sharing.
those look so good!!!
Oh wow, I had NO IDEA that Jif made nut butters!! I will certainly have to check that out. Almond butter is a favorite around here!! Yum!
Oh cool – I did not know that Jif made Almond and Cashew butter…I will definitely have to check out the cashew…never had it before ever. Those muffins look really tasty.
that looks so good,,id love to try this Almonds are my favorite nut
I didn’t know Jif had these, the almond butter sounds good
Oh, these look really good…and almonds are soooo good for you!
Mmm i can almost smell them from here! I love warm muffins in cold weather 🙂
Looks yummy! Thank you for the recipe!
I had no idea Jif carried these additional flavors. I LOVE cashews and cannot wait to try this. Thank you for the great recipes and your photos are Ah-mazing!
Yum! We are big fans of almond butters… will have to try Jif’s version!
I have never tried cashew butter but it sounds amazing! I may make these muffins! Yum!
Those muffins look delicious!I want to try the cashew butter
This would be a fun alternative to peanut butter – great on English Muffins.
I bought the cashew butter because as much as I love almonds, I LOVE cashews, lol It was delicious! Kind of expensive but next time I want to get the almond butter and try this muffin recipe 🙂 Thank you for sharing!
Looks so good ! I think I will add some real almonds to it to just to give it a bit of crunch texture 🙂
I HAVE to try, I know my family would love it. I really visualized the face full of flour, too funny. I use to bake with my girls when they were young and to this day, my oldest absolutely loves baking and does so all the time
We like peanut butter. I look forward to trying Jif Almond Butter.
I love almond butter and am so happy Jif is making their version. Although I like to buy organic , it is just too darn expensive. I know this would be a good staple for breakfast foods and a change of pace from regular peanut butter. Thanks, the recipes look awesome
I am not a huge fan of Jif, I’m a Skippy person, but seriously may try this…yummo!!
Wow do these look great! I may need to make this for our next office pot luck!
I haven’t seen these at my store yet, but I’ll have to keep an eye out.