Almond Flour Pumpkin Muffins
Warm, flavorful, and irresistibly delicious, Almond Flour Pumpkin Muffins bring the essence of fall into your kitchen. They’re so easy to make and perfect for any time of day.
Servings: 16 Muffins
Ingredients
Dry Ingredients
- 2½ cups Almond Flour
- ¼ cup Tapioca Starch + 2 tbsp
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Pumpkin Pie Spice or a mix of cinnamon, nutmeg, cloves, and ginger
Wet Ingredients
- 1 cup Pumpkin Puree
- ⅔ cup Light Brown Sugar
- ¼ cup Coconut Oil or Olive Oil melted
- 4 Large Eggs room temperature
- 2 tsp Vanilla Extract
- ¼ cup Greek Yogurt
- ½ cup Walnuts chopped
- ½ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with non-stick spray.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no lumps.
- In another large bowl, combine the pumpkin puree, erythritol, melted coconut oil (or butter), eggs, vanilla extract, and almond milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- If using nuts, chocolate chips, or shredded coconut, gently fold them into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top, almond flour doesn’t rise too much.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips
- Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature to help the batter mix more evenly.
- Measuring Almond Flour: Use the spoon and level method to measure almond flour accurately, avoiding over-packing which can make muffins dense.
- Check Doneness Early: Almond flour baked goods can brown quickly, so start checking for doneness a few minutes before the suggested baking time.
Storing Muffins
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep them in the refrigerator for up to a week.
- Freezing: Muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap and place in a zip-top freezer bag. Thaw at room temperature or warm in the microwave before serving.