Extra Fluffy Almond Flour Pumpkin Muffins with Streusel

Name: Extra Fluffy Almond Flour Pumpkin Muffins with Streusel
Prep time: 5 min
Cook time: 26 min
Total time: 31 min
Cuisine: American
Ingredients: ⅔ cup (58 g) blanched almond flour; 4 tablespoons melted butter (may sub ghee or coconut oil); ¼ cup brown sugar ((see recipe notes for substitutions)); ¼ cup chopped pecans (or sliced almonds); ½ teaspoon ground cinnamon; 1 cup canned pumpkin puree; 3 large eggs; ½ cup brown sugar ((see recipe notes for substitutions)); ¼ cup oil (any preferred); 1 teaspoon vanilla extract; 2 ¼ cups (194 g) blanched almond flour; 2 teaspoons pumpkin pie spice ((see recipe notes for substitute)); 2 teaspoons baking powder; ¼ teaspoon salt

8 steps

Prep:5minCook:26min

Tired of dense, flat muffins with disappointing flavor? I've learned many tricks for baking with almond flour so you can now enjoy light, fluffy, and perfectly spiced almond flour pumpkin muffins! This easy, gluten-free grab-and-go breakfast or snack is made in only 5 minutes and includes a sweet, nutty streusel crumble on top!

Updated at: Thu, 21 Nov 2024 12:26:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories285.9 kcal (14%)

Total Fat22.5 g (32%)

Carbs16.1 g (6%)

Sugars12.7 g (14%)

Protein6.9 g (14%)

Sodium151.9 mg (8%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

⅔ cupblanched almond flour

4 tablespoonsbutter

melted, may sub ghee or coconut oil

¼ cupbrown sugar

see recipe notes for substitutions

¼ cuppecans

chopped, or sliced almonds

½ teaspoonground cinnamon

1 cupcanned pumpkin puree

3eggs

large

½ cupbrown sugar

see recipe notes for substitutions

¼ cupoil

any preferred

1 teaspoonvanilla extract

194gblanched almond flour

2 teaspoonspumpkin pie spice

see recipe notes for substitute

2 teaspoonsbaking powder

¼ teaspoonsalt

Instructions

Step 1

Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.

Step 2

For the streusel, in a small bowl combine all the ingredients. Set aside.

Step 3

Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 3-4 more times, or until the paper towels soaks up less moisture. This reduces extra moisture, making a fluffier muffin.

Step 4

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until well combined.

Step 5

Stir in the almond flour, pumpkin pie spice, baking powder, and salt.

Step 6

Divide into the prepared muffin tins, filling ⅔ full. Sprinkle tops with the streusel.

Step 7

Bake on the middle rack for 26-30 minutes, or until the tops are set and a toothpick inserted in the middle comes out clean. Tip: It's better to error on the side of slightly overbaking with almond flour to make sure all the moisture has evaporated.

Step 8

Cool in muffin tins for 5 minutes before transferring to a wire rack.

View on mamagourmand.com

↑Support creators by visiting their site 😊