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.
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.
Nutrition
Serving: 1 muffinCalories: 136kcalCarbohydrates: 6gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 119mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 2388IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!