Almond Flour Pumpkin Muffins
Moist, tender almond flour pumpkin muffins sweetened naturally with maple syrup and warm fall spices.
Ingredients
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 not pumpkin pie mix
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- up to ½ cup mix-ins chocolate chips, cranberries, toasted nuts, or combination
Instructions
- Preheat oven to 350°F. Line 10 wells of a 12-cup muffin pan with paper liners.
- In a large bowl, mix almond flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- In a separate bowl, whisk eggs, pumpkin, maple syrup, and vanilla until smooth.
- Pour wet ingredients into dry and stir gently just until combined. Do not overmix.
- Fold in any mix-ins such as chocolate chips or chopped nuts.
- Divide batter evenly between 10 muffin cups, filling nearly to the top.
- Bake 22–24 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Pumpkin tip: Use a good-quality canned pumpkin like Libby’s for thicker texture. Freezer Tip: Freeze in a single layer, then transfer to a bag; reheat in microwave or toaster oven.