Almond Flour Pumpkin Muffins
Servings: 12 muffins
Calories: 112kcal
An easy almond flour pumpkin muffin recipe that is naturally gluten-free, sweetened with maple syrup and something the whole family will love!
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Ingredients
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 1/4 cup pure maple syrup*
- 2 large eggs
- 1/2 TBSP vanilla extract
optional toppings or mix-ins
- pepitas pumpkin seeds
- mini chocolate chips
- chopped pecans
- Use 1/3 cup if adding into batter or as much needed for topping.
Instructions
- Preheat oven to 350ºF and grease or line 12-cup muffin pan; et aside.
- In medium bowl combine almond flour, tapioca flour, pumpkin spice, baking soda and salt.
- In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
- Add
- Evenly distribute batter into muffin pan; Bake for 18-24 minutes – check with inserted toothpick for no wet batter.
- Allow pumpkin muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.
Notes
You can make your own pumpkin spice using this simple recipe that uses just 4 ingredients!
*These muffins are not overly sweet on their own. If you think you'll miss the sweetness, add 1/4 cup granulated sugar (i.e. coconut or date sugar).
Recipe adapted from my Paleo Pumpkin Bread
Nutrition
Serving: 1muffin | Calories: 112kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 141mg | Fiber: 2g | Sugar: 6g