Almond Flour Pumpkin Muffins
Ingredients
The muffins
-
2
cups
almond flour
-
½
cup
tapioca flour
-
¼
cup
brown sugar
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
pumpkin pie spice
-
1
cup
pumpkin puree
-
3
large
eggs
-
½
cup
almond butter
The streusel topping
-
⅔
cup
almond flour
-
¼
cup
butter
-
⅓
cup
brown sugar
-
⅓
cup
pecans
-
½
teaspoon
cinnamon
Instructions
- Preheat the oven to 180C/350F and prepare a muffin tin with liners.
- In a small bowl, mix the dry ingredients: almond flour, tapioca flour, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk together the pumpkin, eggs, and almond butter until smooth.
- Combine the dry ingredients with the wet ingredients and mix until combined.
- Prepare the streusel topping by mixing almond flour, melted butter, brown sugar, chopped pecans, and cinnamon until crumbly.
- Scoop the muffin batter into the liners and sprinkle with the streusel topping.
- Bake for 15-20 minutes or until a toothpick comes out mostly clean.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
229
Total fat
16g
Total carbohydrates
17g
Total protein
8g
Sodium
209mg
Cholesterol
209mg
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