These tender almond flour pumpkin muffins are naturally gluten free and come together in minutes. Add dark chocolate chips and warming spices for the perfect way to celebrate fall.
We're poised on the edge of November, the advent of pumpkin baking season, of cozy season, of the promise of winter just around the bend. Sonoma County is drying out after an unprecedented torrential rainstorm (amazing to see the plants turning green after finally receiving some water) with more on the way. But today it is warm and sunny, my laundry is drying on the line, and I'm mentally writing a list of the holiday recipes I'd like to try/adapt this year. All in good time, but it's coming.
To ease the transition, I've been making things with pumpkin. A recent favorite is the recipe for these gluten-free almond flour pumpkin muffins. Part snack, part perfect coffee counterpart, these almond flour pumpkin muffins are the best thing to come out of my kitchen since the banana muffins I posted about in July. They're a bit similar to the banana muffins in terms of ingredients but do call for a little maple syrup since pumpkin is not as naturally sweet as banana. I love the complementary flavors of pumpkin and maple, they just seem to be right together. The almond flour keeps me satisfied and the hit of chocolate (because pumpkin and chocolate also just belong together) makes this little snack into something decadent.
Gluten-free recipes that call for just one gluten-free flour are my jam. Of course it's not always possible to achieve this, but when it is it makes life so much easier and, yes, very delicious.
Recipe
Almond Flour Pumpkin Muffins
Ingredients
- 1 ½ cups almond flour 180 grams
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup canned pumpkin puree
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips optional
Instructions
- Place a rack in the center of your oven, and preheat to 350° F. Line a standard muffin tin with liners.
- In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in chocolate chips if using.
- Divide the batter evenly between the cups. Place in the oven and bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove muffin tin, place on a wire rack to cook for 5 minutes, then remove muffins from pan and place on the rack to cool completely.
- Muffins will keep in an air-tight container in the fridge for 5 days.
Helen says
Almond flour…. A new ingredient for me. You are always experimenting & creating new products. Sounds delicious & perfect for the season.