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Almond Flour Pumpkin Muffins
Super moist and fluffy almond flour pumpkin muffins are healthy, low-carb, and gluten-free. They're made with 8 ingredients and come together in under 25 minutes. Add chocolate chips or pecans!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 165 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 cup almond flour spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs room temperature
- ¾ cup canned pumpkin puree I like the Trader Joe's and Whole Foods brand
- ⅓ cup pure maple syrup
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure all the clumps are removed, and then set it to the side.
- In another medium mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until combined and there are no lumps of flour. Hand fold in chocolate chips or pecans with a rubber spatula.
- Then, fill each muffin liner with batter until about ⅔ full and sprinkle extra chocolate chips or pecans on top.
- Bake for 22 - 25, or until a toothpick comes out clean.
- Let cool for 10 minutes before enjoying!
Cup of Yum
Notes
- Almond Flour: Don't substitute with coconut flour, all-purpose flour, oat flour, or any other type of flour.
- Coconut Oil: There is no taste. You can also use vegan butter or regular butter.
- Pumpkin Pie Spice: I left instructions in the blog post on how to make your own homemade pumpkin pie spice.
- Storing: in an airtight container at room temperature for up to 2 – 3 days. You can also refrigerate them for up to 5 days.
- Freezing: Simply let them cool to room temperature, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they can enjoy in the morning.
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
1g
Cholesterol
47mg
(16%)
Sodium
159mg
(7%)
Potassium
73mg
(2%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2452IU
(49%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 159mg | 7% |
| Potassium | 73mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2452IU | 49% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.