Almond Flour Pumpkin Muffins -

4 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 232kcal

Author: Nicole Spiridakis

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
½ cup semisweet chocolate chips , optional

US Customary - Metric

Instructions

Place a rack in the center of your oven, and preheat to 350°F. Grease or 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 ½ cup semisweet chocolate chips if using.
Divide the batter evenly between the cups. Place in the oven and bake for 20-25 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.

Notes

Add a topping. Look, I'll be the first one to admit that these muffins might not win any beauty contests. That's the nature of almond flour - it's more dense and just doesn't result in highly domed muffin tops. If that's a bother, mix together a little streusel with butter or oil, oats, and a little brown sugar. Sprinkle it over the tops of the muffins before baking.
No need to rest the batter. Unlike other gluten-free flours - in particular oat flour, but really, all of them - nut flours like almond flour don't need a hydration period before baking. So go ahead and pop the muffin in the oven as soon as you make up the batter.
Other add-ins - Stir in 1 teaspoon of pure vanilla extra or ¼ teaspoon of almond extract, ¼ cup unsweetened shredded coconut, dried fruit like raisins or cranberries.

Nutrition