Almond Flour Pumpkin Muffins
User Reviews
5
Almond Flour Pumpkin Muffins
Description
Almond Flour Pumpkin Muffins blend almond flour with pumpkin puree and a mix of pumpkin pie spice, cinnamon, and baking soda for leavening. Eggs and melted coconut oil provide moisture and richness, while pure maple syrup adds sweetness without refined sugar. The option to fold in chocolate chips or chopped pecans adds a complementary flavor and texture contrast. The batter is portioned into muffin liners and baked until a toothpick comes out clean, producing tender, moist muffins with a lightly spiced pumpkin flavor.
The almond flour base results in a slightly denser crumb compared to wheat flour muffins, but they maintain softness from the pumpkin and eggs. Pumpkin pie spice along with cinnamon give a warm, fragrant aroma. Coconut oil contributes subtle richness without a strong flavor, while maple syrup balances the spices and pumpkin earthiness naturally.
These muffins can be enjoyed as a breakfast or snack option during fall or any time pumpkin flavors are desired. They pair well with coffee or tea. The recipe is specific about ingredient substitutions; for example, alternatives like coconut flour or wheat flours are not suitable here.
To store, keep the muffins in an airtight container at room temperature for a few days or refrigerate them up to five days. They also freeze well individually and can be thawed overnight in the fridge for convenient use later.
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 egg room temperature
- ¾ cup pumpkin puree I like the Trader Joe's and Whole Foods brand, canned
- ⅓ cup pure maple syrup
- 2 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup chocolate chips optional, or ½ cup chopped pecans
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!
Notes
- Do not substitute almond flour with coconut, all-purpose, oat flour, or others, as the texture and results differ.
- Coconut oil used here has no strong taste, and vegan or regular butter can be used instead.
- Instructions to make homemade pumpkin pie spice are available for a fresh mix.
- Store muffins airtight at room temperature for 2–3 days or in the fridge up to 5 days for freshness.
- Freeze muffins cooled to room temperature in a freezer bag up to 3 months, thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 165 kcal
% 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.
User Reviews
Overall Rating
5
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