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Gluten-Free Roasted Pumpkin and Hazelnut Muffins

These muffins feature tender, moist pumpkin flesh blended with warm spices, combined with crunchy roasted hazelnuts for added texture. They are baked until golden and have a hearty, rustic appearance with a tender crumb and visible nut pieces. The process involves roasting, mixing, folding, and baking, resulting in a cozy and flavorful fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh pumpkin flesh roasted and pureed
  • 1/2 cup granulated sugar
  • 1/4 cup olive oil
  • 3 large eggs
  • 1 1/2 cups almond flour gluten-free flour alternative
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup roasted hazelnuts chopped coarsely
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

  1. Preheat your oven to 375°F (190°C). Spread fresh pumpkin halves on a baking sheet and roast for about 45 minutes until the flesh is soft and easily mashable. Let cool, then scoop out the pumpkin flesh and puree until smooth.
  2. In a large mixing bowl, whisk together the pumpkin puree, sugar, and eggs until the mixture is smooth and slightly bubbly. Add the olive oil and mix again until combined.
  3. In another bowl, combine the almond flour, cinnamon, nutmeg, baking soda, and salt. Whisk to blend the dry ingredients evenly.
  4. Gradually fold the dry ingredients into the wet pumpkin mixture until just combined. Do not overmix, this helps keep the muffins tender.
  5. Chop the roasted hazelnuts coarsely and gently fold them into the batter, distributing them evenly throughout.
  6. Line a muffin tin with paper liners or lightly grease the cups. Use an ice cream scoop or spoon to evenly distribute the batter into each muffin cup, filling about three-quarters full.
  7. Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the pan for a few minutes. Transfer to a wire rack and allow to cool completely for best texture.
  9. Once cooled, serve the muffins warm or at room temperature. They’re perfect for a cozy fall breakfast or snack.

Notes

To roast the pumpkin, cut into halves, scoop out seeds, and bake until soft. Store roasted pumpkin in an airtight container for up to two days before use.