Roasted Pistachio Pumpkin Muffins with Coconut Butter
Nothing calls to us on a cold fall morning like a fresh baked muffin straight out of the oven. If you are as crazy about all things pumpkin as we are here, then the mere sight of this recipe has you fantasizing about every detail of its consumption — ideally, slathered with coconut butter and paired with fresh almond milk.
Created by Erin, the masterful vegetarian chef and brilliant photographer behind Cook Casual, this beautiful fall recipe is the perfect example of what great food bloggers do best: sensualize the touch, feel, and taste of a home cooked meal.
Focusing on seasonal cooking, every sumptuous recipe Erin whips up boasts the flavors and ingenuity of vegetarian cuisine, like the walnut oil in these muffins. Here’s Erin…
The slight chill in the air of fall always drives me back to turning on the stove. During the summer months, baking is scarce as I’m usually in the mood for fresh produce and light meals. Yet when the temperatures hit below 60˚, scones, muffins, and cinnamon rolls are all I can think about. These muffins are hearty and packed with so much fall goodness.
If pistachios aren’t a flavor you like, try grinding almonds or pecans instead. If necessary, olive oil can be used in place of walnut oil.
Roasted Pistachio Pumpkin Muffins
1 1/4 cup unbleached all purpose flour or whole wheat pastry flour
2 large eggs
1 cup pumpkin purée
1/3 cup maple syrup
1/3 cup sorghum syrup
1/3 cup walnut oil
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
Preheat oven to 350 degrees and line a 12-muffin tin with liners or individual squares of parchment paper.
Place pistachios in a food processor and pulse until pistachios are broken down into meal, but not turned into pistachio butter.
In a bowl, mix ground pistachio meal, flour, baking soda, cinnamon, nutmeg, and sea salt. In a separate bowl, whisk eggs and add pumpkin, maple syrup, sorghum syrup, and oil.
Pour wet ingredients into dry and stir until just combined.
Divide batter into the 12 muffins using a large spoon or ice cream scoop.
Bake for 23-25 minutes until muffins are golden brown and muffins spring back with pressed lightly.
Serve warm with coconut butter, ghee or almond butter and a good cup of coffee or store muffins in airtight container at room temperature for 2-3 days or freeze for extended storage.