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Pumpkin Spice Almond Muffins

Print Recipe
Course Dessert
Keyword baked goods, muffins, pumpkin
Prep Time 2 hrs
Cook Time 20 mins
Servings 8 people


  • 1 1/2 cup all purpose flour 180 grams
  • 1 cup almond meal 96 grams
  • 1 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 2 tsp baking power
  • 1/2 tsp salt
  • 2/3 cup Lifeway Kefir Pumpkin Spice room temperature
  • 2 eggs room temperature
  • 1 stick butter room temperature
  • 1/3 cup pureed pumpkin
  • 2 tsp vanilla

Cinnamon Sugar

  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon
  • 1 stick butter melted


  • Bring all wet ingredients to room temperature before beginning.
  • Measure out and combine dry ingredients (flour, almond meal, sugar, baking powder, and salt) *see above note if making almond meal from scratch.
  • In a stand mixer or with a handheld mixer cream the butter and sugar for 5 minutes on low-medium speed until lighter in color and slightly fluffy.
  • Mix in eggs one at a time. Add vanilla extract.
  • Mix in kefir followed by pumpkin purre until combined.
  • In 2 parts add the dry to the wet ingredients. DO NOT OVER MIX. Once combined cover with plastic wrap and let it sit out at room temperature for 30 minutes.
  • Preheat oven to 400°, and prep the muffin tin, spraying generously with cooking spray. Once muffin batter has had enough time to sit fill each cavity about 3/4 of the way full.
  • Bake for 19-21 minutes until toothpick comes out clean.

Cinnamon Sugar Coating

  • Once muffins have cooled down to room temperature, melt 1 stick of butter. Combine the sugar and cinnamon in a separate bowl large enough to roll a muffin in.
  • One by one coat the muffin in butter using a brush of a spoon and immediately roll in the cinnamon sugar. Set out for a few minutes to dry and set.