Description
Moist and tender muffins infused with pumpkin spice, made with almond flour for a gluten-free fall treat.
Ingredients
Scale
- 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