Description
These Almond Flour Pumpkin Muffins are a delicious and healthy seasonal treat. Made with nourishing almond flour and real pumpkin puree, they are moist, flavorful, and perfect for any time of year.
Ingredients
– 2 cups almond flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 3 large eggs
– 1/2 cup pure pumpkin puree
– 1/4 cup maple syrup
– 1 teaspoon vanilla extract
Instructions
1. – Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. – In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, beat the eggs. Then, stir in the pumpkin puree, maple syrup, and vanilla extract until well combined.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American