Almond Flour Pumpkin Muffins
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 Muffins
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Calories
205 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Almond Flour Pumpkin Muffins
Description
Almond Flour Pumpkin Muffins feature a blend of almond flour and tapioca flour which gives a moist crumb and slight chewiness. The pumpkin puree adds moisture and a mild sweetness, complimented by pumpkin spice and pure maple syrup. Eggs and avocado oil enrich the batter, resulting in tender, flavorful muffins.
The muffins bake in a moderately hot oven until golden brown and firm, with optional chocolate chips incorporated for added sweetness. They are best enjoyed slightly warm, but store well when cooled.
These muffins can be refrigerated for up to a week or frozen for longer storage. Using a thermometer to check for an internal temperature of about 190°F ensures they are properly baked through without overbaking.
Ingredients
- 3 large egg
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 1 teaspoon vanilla extract pure
- 1 cup pumpkin puree
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 2 tsp pumpkin spice
- 3/4 teaspoon salt sea salt
- 1/2 to 1 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers.
- In a large mixing bowl, combine the eggs, pure maple syrup, avocado oil, vanilla extract, and pumpkin puree and mix until the wet ingredients are completely smooth.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.
- Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well until a thick muffin batter forms.
- If adding, stir in the chocolate chips.
- Transfer the pumpkin muffin batter to the prepared muffin tin and fill the holes ⅔ of the way up. You can also make large muffins by filling the muffin liners all the way up.
- Bake on the center rack of the preheated oven for 20 to 30 minutes, or until the muffins test clean.
- Muffins are fully baked once they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of a muffin and wait until the numbers stop moving to determine if it is fully cooked. This step is optional; however, it takes the guesswork out of whether or not the muffins are fully baked.
- Allow the muffins to cool to room temperature before peeling off the muffin papers. If you peel the paper liners when the muffins are still warm, you’ll lose much of the muffin to the muffin paper.
Notes
- Store leftover muffins in an airtight container or zip lock bag in the refrigerator for up to 1 week.
- Freeze muffins in a freezer bag for up to 3 months for longer storage.
- Using a thermometer to check internal temperature (190°F) helps determine doneness accurately.
- Nutrition facts provided are based on 12 muffins without chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1muffin (of 12) | |
| Calories | 205kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 246mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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