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Almond Flour Pumpkin Muffins
These almond flour pumpkin muffins come together in one bowl—they're perfect as a fall breakfast or snack.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
Almond Flour, Almond Flour Pumpkin Muffins
Servings:
12
muffins
Author:
Claire Cary
Ingredients
4
eggs
¾
cup
pure pumpkin puree
⅓
cup
maple syrup
¼
cup
light brown sugar
1
tsp
vanilla
1½
cups
almond flour
1
tbsp
tapioca starch
½
tsp
salt
¾
tsp
baking soda
2½
tsp
cinnamon
1
tsp
ground ginger
¼
tsp
cloves
½
tsp
nutmeg
½
cup
chocolate chips
US Customary
-
Metric
Instructions
Preheat the oven 350°F. Line a 12 cavity muffin tin with liners and set aside.
In a large mixing bowl, whisk together the eggs, pumpkin, maple syrup, brown sugar and vanilla until smooth.
Add in all remaining ingredients aside from the chocolate chips. Whisk until well combined.
Fold in the chocolate chips.
Transfer the batter to the prepared muffin tin, filling each cup about ¾ of the way up.
Bake for 22 to 27 minutes, or until a toothpick comes out clean.
Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
You can use store-bought almond flour, or make your own from scratch. Make sure to store any leftovers in the fridge to keep it from going rancid.
If you’re a pumpkin purist and prefer a plain muffin, feel free to leave out the chocolate chips.
Instead of using milk chocolate chips, use dark chocolate or white chocolate chips.
If you have maple syrup on hand, you can opt for honey instead.
Add nuts for additional texture.
To store:
Place in an airtight container in the fridge for up to 4 days.
Mama says, “Make sure to always check your labels!
Nutrition
Serving:
1
muffin
|
Calories:
190
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.02
g
|
Cholesterol:
56
mg
|
Sodium:
194
mg
|
Potassium:
83
mg
|
Fiber:
2
g
|
Sugar:
16
g
|
Vitamin A:
2480
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
1
mg