Almond Flour Pumpkin Muffins Recipe

Delicious, moist almond flour pumpkin muffins with pumpkin spice flavours! Add chocolate chips for chocolate lovers or leave them out for a lower-sugar muffin!

– 3 eggs – ½ cup pure maple syrup – 2 Tbsp avocado oil – 1 teaspoon pure vanilla extract – 1 cup pumpkin puree – 2 cups almond flour – ½ cup tapioca flour – 2 teaspoons baking powder – 2 tsp pumpkin spice – 3/4 teaspoon sea salt – 1/2 to 1 cup chocolate chips optional


Rounded Banner With Dots


First, preheat the oven to 350°F and prepare a muffin tray. Stir eggs, pure maple syrup, vanilla essence, and pumpkin puree in a large bowl until blended.


Rounded Banner With Dots


Mix the almond flour, baking powder, pumpkin spice, and sea salt in a separate basin.

Rounded Banner With Dots


Add the dry ingredients to the wet components and stir until a thick muffin batter forms. Stir in chocolate chips.

Rounded Banner With Dots


Add pumpkin muffin batter to preheated tin, filling holes ⅔ full. Fully filling muffin liners makes huge muffins.

Rounded Banner With Dots


Bake muffins on the centre rack of a preheated oven for 20–30 minutes until clean.

Rounded Banner With Dots


Muffins are done when they reach 190°F. For a completely cooked muffin, insert a digital thermometer into the centre and wait until the numbers stop moving.

Rounded Banner With Dots


Optional, but eliminates muffin completion guesswork.Remove the papers when the muffins are room temperature. Peeling paper liners from warm muffins wastes most of the muffin.

Also See

Air Fryer Chicken Buffalo Wings Recipe