Almond Flour Pumpkin Muffins
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.
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.
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Happy baking! If you make this almond flour pumpkin muffins recipe, let me know! Please leave a comment below or reach out with any questions. I hope you loved it! ❤️
Almond Flour Pumpkin Muffins
Ingredients
- 2 cups almond flour (240 grams)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- ½ cup maple syrup , or brown sugar or coconut sugar
- ¼ cup melted coconut oil
- 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 2 cups almond flour, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, 2 ½ teaspoons ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger
- In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup maple syrup, and ¼ cup melted coconut oil. Make a well in the center of the dry ingredients, then pour in the wet mixture. Stir until just combined, then fold in chocolate chips if using.
- Divide the batter evenly between the cups. Place in the oven and bake for 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove tin, place on a wire rack to cook for 5 minutes, then remove muffins from pan and place on the rack to cool completely.
Almond flour…. A new ingredient for me. You are always experimenting & creating new products. Sounds delicious & perfect for the season.