Almond Flour Pumpkin Muffins
Fluffy and delicious pumpkin muffins made with almond flour, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Nut-Free Option Available
Ingredients
Scale
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup neutral oil
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- Mix the dry ingredients: almond flour, baking soda, salt, and pumpkin pie spice in a large bowl.
- Whisk the wet ingredients: eggs, pumpkin puree, maple syrup, neutral oil, and vanilla in a separate bowl.
- Combine the wet ingredients into the dry mixture and gently fold together.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
These muffins freeze beautifully. Wrap them individually and store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin muffins, almond flour, fall baking, gluten-free muffins