Almond Flour Pumpkin Muffins

Super moist and fluffy almond flour pumpkin muffins are healthy, low-carb, and gluten-free. They're made with 8 ingredients and come together in under 25 minutes. Add chocolate chips or pecans!

5 from 21 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Serving muffins

Ingredients

2 cup almond flour, spooned and leveled
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs, room temperature
¾ cup canned pumpkin puree, I like the Trader Joe's and Whole Foods brand
⅓ cup pure maple syrup
2 tablespoon melted coconut oil
1 teaspoon vanilla extract
½ cup chocolate chips or ½ cup chopped pecans, optional

Instructions

Preheat the oven to 350°F and line a muffin tin with 12 liners.
In a medium mixing bowl, whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure all the clumps are removed, and then set it to the side.
In another medium mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
Add in the dry ingredients and mix until combined and there are no lumps of flour. Hand fold in chocolate chips or pecans with a rubber spatula.
Then, fill each muffin liner with batter until about ⅔ full and sprinkle extra chocolate chips or pecans on top.
Bake for 22 - 25, or until a toothpick comes out clean.
Let cool for 10 minutes before enjoying!

Notes

Almond Flour: Don't substitute with coconut flour, all-purpose flour, oat flour, or any other type of flour.

Coconut Oil: There is no taste. You can also use vegan butter or regular butter.

Pumpkin Pie Spice: I left instructions in the blog post on how to make your own homemade pumpkin pie spice.

Storing: in an airtight container at room temperature for up to 2 – 3 days. You can also refrigerate them for up to 5 days.

Freezing: Simply let them cool to room temperature, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they can enjoy in the morning.

Nutrition

Course Breakfast, Dessert, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!