Description
Indulge in the perfect balance of moist, flavorful Almond Flour Pumpkin Muffins that are a breeze to make! Enjoy this cozy seasonal delight.
Ingredients
– 2 cups almond flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 3 large eggs
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. 3. In a separate bowl, beat the eggs. Then, stir in the pumpkin puree, maple syrup, and vanilla extract until well combined.
4. 4. Gradually fold the wet ingredients into the dry ingredients, mixing just until incorporated. Be careful not to overmix.
5. 5. Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. 6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American