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Almond Flour Pumpkin Muffins Recipe

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3.9 from 15 reviews

These Almond Flour Pumpkin Muffins are a moist and flavorful treat perfect for autumn or anytime you crave a wholesome, grain-free baked good. Made with nutrient-rich almond flour, real pumpkin puree, and warming pumpkin spice, these muffins are naturally sweetened with pure maple syrup and enhanced with optional chocolate chips for an extra touch of indulgence. Ideal for those seeking a gluten-free and low-carb baking option.

Ingredients

Wet Ingredients

  • 3 large eggs
  • ½ cup pure maple syrup
  • 2 Tbsp avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree

Dry Ingredients

  • 2 cups almond flour
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • 2 tsp pumpkin spice
  • ¾ teaspoon sea salt

Optional

  • ½ to 1 cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers to prepare for baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the eggs, pure maple syrup, avocado oil, vanilla extract, and pumpkin puree. Mix until the wet ingredients are completely smooth and well incorporated.
  3. Combine Dry Ingredients: In a separate bowl, stir together almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until they are evenly blended.
  4. Create Batter: Add the dry ingredients to the bowl with the wet ingredients and mix well until a thick muffin batter forms, ensuring there are no lumps.
  5. Add Chocolate Chips (Optional): Gently fold in chocolate chips if using, distributing them evenly through the batter.
  6. Fill Muffin Tray: Scoop the batter into the prepared muffin tin, filling each muffin cup about two-thirds full. For larger muffins, fill the liners completely.
  7. Bake Muffins: Place the muffin tray on the center rack of the preheated oven and bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Check Doneness: Optionally, use a digital thermometer to check that the internal temperature of the muffins reaches 190 degrees Fahrenheit to ensure they are fully baked.
  9. Cool Muffins: Allow the muffins to cool at room temperature before removing the paper liners, as peeling them too soon can cause the muffins to stick and break apart.

Notes

  • For a dairy-free option, ensure chocolate chips are dairy-free or omit them altogether.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 3 months; thaw before serving.
  • You can substitute pumpkin spice with a blend of cinnamon, nutmeg, ginger, and cloves if preferred.
  • Adjust sweetness by varying the amount of maple syrup to your taste.

Find it online: https://marthatasty.com/almond-flour-pumpkin-muffins-recipe/