Almond Flour Pumpkin Muffins
User Reviews
4.6
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
12 Muffins
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Calories
205 kcal
-
Course
Breakfast, Baked Goods
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Cuisine
American
Almond Flour Pumpkin Muffins
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Moist, fluffy almond flour pumpkin muffins with wonderful texture and plenty of pumpkin spice flavors! Add chocolate chips if you're a chocolate lover or leave them out for a lower sugar muffin!
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Ingredients
- 3 large eggs
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 2 tsp pumpkin spice
- 3/4 teaspoon 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 a zip lock bag in the refrigerator for up to 1 week. You can also freeze muffins in a freezer bag for up to 3 months.
- Store leftover muffins in an airtight container or a zip lock bag in the refrigerator for up to 1 week. You can also freeze muffins in a freezer bag for up to 3 months.
- Nutrition Facts are calculated based on 12 muffins without chocolate chips.
Nutrition Information
Show Details
Serving
1muffin (of 12)
Calories
205kcal
(10%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
47mg
(16%)
Sodium
246mg
(10%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
75 reviews
Excellent
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