Healthy Eating
Almond Flour Pumpkin Muffins
Description
Almond Flour Pumpkin Muffins for your from-the-oven lovin’! <—say that five times fast.
Ingredients
- 1 ½ cups blanched almond flour*
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 4 large eggs
- ¾ cup canned pumpkin not pumpkin pie filling
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Up to 1/2 cup mix-ins: chocolate chips cranberries, toasted and chopped walnuts or pecans, or a mix
Directions
- Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
- In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
- Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!
