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    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 at The Chalkboard, 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 Naturally Ella, 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.

    Pumpkin Pistachio Muffins
    makes 12


    1 cup roasted, shelled pistachios
    1 1/4 cup unbleached all purpose flour or whole wheat pastry flour
    1 tsp baking soda
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp sea salt
    2 large eggs
    1 cup pumpkin purée
    1/3 cup maple syrup
    1/3 cup sorghum syrup

    1/3 cup walnut oil


    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 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.
    Store muffins in airtight container at room temperature for 2-3 days or freeze for extended storage.
    From our friends


    1. Lovely recipe but in the directions you do not say when to add the pumpkin purée!. I imagine that you add it to the wet ingredients but it would be nice if you could fix it as it’s a nice recipe a lot of people would love to prepare.

      Gloria | 11.09.2013 | Reply
    2. agree with gloria’s comments – when do you add the pumpkin? Is it with the wet ingredients aka maple syrup, eggs, etc?

      thaydon | 09.06.2016 | Reply

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