Almond Flour Pumpkin Muffins

3 steps

Prep:15minCook:25min

Updated at: Thu, 17 Aug 2023 13:33:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories128.7 kcal (6%)

Total Fat8.1 g (12%)

Carbs9.7 g (4%)

Sugars6.9 g (8%)

Protein5.1 g (10%)

Sodium153.3 mg (8%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ cupsblanched almond flour

½ teaspoonkosher salt

¾ teaspoonbaking soda

2 ½ teaspoonsground cinnamon

½ teaspoonground cloves

¼ teaspoonground nutmeg

4eggs

large

¾ cupcanned pumpkin

not pumpkin pie filling

⅓ cupsyrup

1 teaspoonpure vanilla extract

Instructions

Step 1

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.

Step 2

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.

Step 3

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!