Almond Flour Pumpkin Muffins are the perfect fall treat, offering a delightful blend of flavors and textures. Moist and tender, these muffins come packed with the warm spices of pumpkin spice and have the added health benefits of almond flour. They are gluten-free and filled with wholesome ingredients, making them an excellent choice for breakfast or an afternoon snack. Whether enjoyed with a cup of coffee or served at a festive gathering, these muffins are sure to please.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 140 calories
- Protein: 4g per serving
- Carbohydrates: 10g per serving
- Fat: 10g per serving
- Fiber: 2g per serving
- Sugar: 5g per serving
- Sodium: 150mg per serving
Why Make This Almond Flour Pumpkin Muffins
Making Almond Flour Pumpkin Muffins is a great way to enjoy seasonal flavors while keeping things healthy. Almond flour serves as a nutritious alternative to regular flour, providing healthy fats and protein. With the sweetness of pumpkin and a hint of spice, these muffins are light yet satisfying. Plus, they are simple to make, making them a wonderful project for novice bakers and busy parents alike.
How to Make Almond Flour Pumpkin Muffins
Creating these muffins is straightforward and quick. You’ll need just a few basic ingredients and minimal preparation time to enjoy freshly baked muffins that taste like fall.
Ingredients:
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
Directions:
Step 1: Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners to prevent sticking and make for easy cleanup.
Step 2: Mixing Dry Ingredients
- In a mixing bowl, combine the almond flour, baking soda, pumpkin spice, and salt. This blend will create the base for your muffins.
Step 3: Mixing Wet Ingredients
- In another bowl, mix the pumpkin puree, honey or maple syrup, eggs, and melted coconut oil until well combined. This mixture adds moisture and sweetness.
Step 4: Combining Mixtures
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix, as this can lead to dense muffins.
Step 5: Dividing the Batter
- Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
Step 6: Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The muffins should be lightly golden on top.
Step 7: Finishing
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them for later!
How to Serve Almond Flour Pumpkin Muffins
These muffins can be enjoyed warm from the oven, perhaps with a pat of butter or a drizzle of honey. They’re perfect for breakfast, packed in a lunchbox, or served at a cozy fall gathering. Pair them with a hot beverage, like a spiced latte or a cup of tea, for a warm treat.
How to Store Almond Flour Pumpkin Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins for up to three months. To thaw, simply leave them at room temperature or microwave for a quick reheat.
Expert Tips for Perfect Almond Flour Pumpkin Muffins
- Do not over-mix: Stir just until combined to keep the muffins light and fluffy.
- Use fresh pumpkin puree: If possible, use homemade pumpkin puree for the best flavor.
- Experiment with spices: Add cinnamon or nutmeg for a flavor twist.
- Check doneness early: Ovens vary, so keep an eye on the muffins in the last few minutes of baking.
Delicious Variations
- Chocolate Chip Pumpkin Muffins: Add 1/2 cup of chocolate chips for a sweet twist.
- Nutty Muffins: Fold in 1/4 cup of chopped walnuts or pecans for added crunch.
- Spiced Variations: Enhance with an extra sprinkle of cinnamon or a dash of clove for more depth.
Frequently Asked Questions
- Can I use regular flour instead of almond flour? Yes, but the texture and flavor will change. These muffins are designed to be moist with almond flour.
- Is there a vegan option for this recipe? Yes, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and maple syrup instead of honey.
- Can I use store-bought pumpkin puree? Absolutely! Just ensure it’s 100% pumpkin and not a mix with added sugars or other ingredients.
- What’s the best way to thaw frozen muffins? Leave them at room temperature for about an hour or microwave them in short intervals until warm.
- How do I enhance the flavor? Adding vanilla extract or experimenting with different spices can elevate the flavor of your muffins.
Conclusion
These Almond Flour Pumpkin Muffins are not only a delicious treat but also a fantastic way to enjoy the flavors of fall while maintaining a healthy eating lifestyle. With their tender texture and delightful taste, they make a great addition to any meal or snack time. Try your hand at baking these muffins today and indulge in the warm, cozy flavors that bring comfort and joy to your kitchen!
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Almond Flour Pumpkin Muffins
- Author: mia-harper
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
Moist and tender muffins infused with pumpkin spice, made with almond flour for a gluten-free fall treat.
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine the almond flour, baking soda, pumpkin spice, and salt.
- In another bowl, mix the pumpkin puree, honey or maple syrup, eggs, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy warm with butter or honey; can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg