Almond Flour Pumpkin Muffins
Ingredients
-
1½
cups
blanched almond flour
-
½
teaspoon
kosher salt
-
¾
teaspoon
baking soda
-
2½
teaspoons
ground cinnamon
-
½
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
4
large
eggs
-
¾
cup
canned pumpkin
-
⅓
cup
pure maple syrup
-
1
teaspoon
pure vanilla extract
-
up to ½
cup
mix-ins (chocolate chips, cranberries, nuts, etc.)
Instructions
- Preheat the oven to 350°F and line 10 muffin wells with paper liners.
- In a large bowl, mix the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- In another bowl, whisk the wet ingredients: eggs, pumpkin, maple syrup, and vanilla.
- Make a well in the dry ingredients and pour in the wet mixture, stirring gently until combined.
- Fold in any desired mix-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling them nearly to the top.
- Bake for 22 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
158
Total fat
10g
Total carbohydrates
13g
Total protein
6g
Sodium
20mg
Cholesterol
65mg
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