Almond Flour Pumpkin Muffins (Gluten-free)
User Reviews
5
Almond Flour Pumpkin Muffins (Gluten-free)
Description
The recipe blends almond flour with pumpkin spice, baking soda, and salt, then incorporates wet ingredients including ripe pumpkin puree, eggs, vanilla extract, cooking oil, and maple syrup. The batter is folded gently to maintain a light texture. Chocolate chips are added partially into the batter and sprinkled on top for flavor variation.
Baking times and temperature are chosen to produce muffins that are cooked through but still moist, with a toothpick test confirming doneness. Cooling on a wire rack prevents sogginess and helps set the crumb.
As gluten-free muffins, these are suited to those avoiding wheat products. The pumpkin spice contributes seasonal warmth while the almond flour provides a nutty undertone. The muffins can be stored in an airtight container for freshness.
The recipe notes also mention an available keto variant resource for sugar substitutions, though the core recipe uses maple syrup.
Ingredients
- 2 1/2 cups almond flour 8.5oz
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup pumpkin ripe, puree
- 3 egg large, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup neutral cooking oil I used avocado oil, generic cooking oil
- 1/2 cup maple syrup or agave syrup
- 1/3 cup chocolate chips I used dark, optional
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- In a bowl, add the dry ingredients - Almond flour, pumpkin spice, salt and baking soda. Mix well.
- In another large bowl, add pumpkin puree, eggs, oil, vanilla, and maple syrup. Stir until the ingredients are combined and fluffy.
- Add the dry ingredients to the wet ingredients. Stir until they are combined. Do not overmix.
- Add half of the chocolate chips and fold them in the batter gently.
- Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
- Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
- Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.
Notes
- For a keto version, consider suitable sugar replacements per keto guidelines, as other ingredients are keto-friendly.
- Ensure muffins are completely cooled before storing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 161mg | 7% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 2454IU | 49% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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