Description
Indulge in the cozy, autumnal flavors of these soft and moist almond flour pumpkin muffins. A healthier take on a classic, perfect for a quick breakfast, snack, or dessert.
Ingredients
– 2 cups almond flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1 tsp vanilla extract
Instructions
1. – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, beat the eggs. Then stir in the pumpkin puree, maple syrup, and vanilla extract until well combined.
4. – Pour the wet ingredients into the dry ingredients and mix just until incorporated, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffins with a mixture of chopped pecans and a pinch of brown sugar before baking.
– These muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American