- 2 cups almond flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 cup canned pumpkin puree (see note)
- 1 cup unsweetened chunky applesauce
- ½ cup coconut nectar
- 2 large eggs
- 1½ teaspoon vanilla extract
- ¼ chopped walnuts
- ¼ cup roasted salted pepitas, plus more for sprinkling
Preheat the oven to 375 degrees and line 12 standard size muffin cups with paper liners or grease them with nonstick cooking spray.
In a medium bowl, sift the flour with the baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a large bowl, whisk the pumpkin puree with the applesauce, coconut nectar, eggs, and vanilla. Fold in the dry ingredients until just combined, then fold in the ¼ cup of walnuts and pepitas.
Divide the batter between the muffin cups and sprinkle with additional pepitas as desired. Bake the muffins for 21 to 23 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely. They can be stored in the fridge for up to one week.