Almond Flour Pumpkin Muffins
Almond Flour Pumpkin Muffins are super light and fluffy, full of warm spices and easy to make in one bowl.
Servings: 12 muffins
Calories: 272kcal
Ingredients
- 3 eggs large
- 1/2 cup maple syrup or honey
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 cups almond flour
- 1/4 cup pumpkin seeds optional
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Whisk well until combined. Add almond flour and mix gently with spatula to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. If adding pumpkin seeds, sprinkle them on now. Bake for 23 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
Notes
- Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
- Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to 3 months.
- Liquid sweetener: You can use erythritol but I recommend to cut amount to 1/3 cup as it is more sweet.
- Flour: Almond meal might work, muffins will be more dense and rise less. Don't use any other flour.
- Egg free: Eggs are binding, especially for almond flour. I personally have not tried any replacements, chia egg may work but it will be more dense/flatter.
Nutrition
Serving: 1muffin | Calories: 272kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 255mg | Fiber: 5g | Sugar: 12g