Almond Flour Pumpkin Muffins Recipes

ALMOND FLOUR PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350ºF. Grease or line a 12-pan muffin tin with parchment paper liners.
• In a large bowl, beat the eggs until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully combined
• Stir in the almond flour, pumpkin spices, baking powder and baking soda, salt, and mix until combined. Finally, add chocolate chips and give a rough mix.
• Divide the batter evenly between the prepared muffin tins and top with pumpkin seeds if desired.
• Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
• Remove pan from oven and allow the muffins to cool in the pan for 10 minutes.

PUMPKIN ALMOND MINI MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
• Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
• Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

ALMOND FLOUR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375.
• In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
• In a separate bowl, combine the almond flour, baking soda, salt and spices together.
• Add the dry ingredients to the wet and mix until smooth & well combined.
• Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
• Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.