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

Ingredient

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1

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.

Direction

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2

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

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3

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

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4

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

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5

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

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6

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.

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7

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.

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