Pumpkin Almond Croissant Muffins
These Pumpkin Almond Croissant Muffins are a fall twist on the famous almond croissant. Soft fluffy pumpkin muffins are stuffed with a rich frangipane filling (almond croissant filling), then topped with thinly sliced almonds that get lightly toasted in the oven. A sprinkle of powdered sugar adds the perfect finishing touch to these muffins.
Pumpkin Almond Croissant Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Pumpkin Almond Croissant Muffins are a fall twist on the famous almond croissant. Soft fluffy pumpkin muffins are stuffed with a rich frangipane filling (almond croissant filling), then topped with thinly sliced almonds that get lightly toasted in the oven. A sprinkle of powdered sugar adds the perfect finishing touch to these muffins.
Ingredients
Frangipane filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon almond extract
Muffins
- 1 large egg
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup pumpkin
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Frangipane filling and mix until smooth and creamy.
3. In a large bowl, add melted butter, sugar, egg, milk, pumpkin, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Stir just until combined.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Frangipane filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
9. These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week. You may also freeze them for up to 3 months.
Notes
- Here’s how to make the liners. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American, French
