Almond Flour Pumpkin Muffins Recipe
Delicious and healthy almond flour pumpkin muffins that are grain-free and naturally sweetened. These moist muffins are perfect for fall or anytime you want a flavorful, low-carb treat made with pumpkin puree, warming spices, and topped with crunchy pumpkin seeds. They are easy to make and ideal for a wholesome breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1/2 cup Wholesome Yum Blanched Almond Flour
- 1/2 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit Allulose Blend
- 1 tbsp Baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Sea salt
Wet Ingredients
- 4 large Eggs
- 3/4 cup Pumpkin puree
- 1/2 cup Unsweetened almond milk
- 1/2 cup Ghee (measured solid, then melted; can substitute butter or coconut oil)
- 1 tsp Vanilla extract
Topping (Optional)
- 3 tbsp Pumpkin seeds
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F (177 degrees C). Prepare a muffin tin by lining 10 muffin cups with parchment liners to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Stir well to ensure there are no clumps and the mixture is evenly combined.
- Add wet ingredients: Add the eggs, pumpkin puree, unsweetened almond milk, melted ghee, and vanilla extract to the dry mixture. Stir everything together thoroughly until the batter is smooth and fully incorporated.
- Fill muffin cups: Evenly spoon the batter into the prepared muffin cups, filling them almost to the top for generous muffins. If desired, sprinkle pumpkin seeds on each muffin and gently press them to stick.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes. The muffins are done when a toothpick inserted in the center comes out clean and the edges turn slightly golden.
Notes
- To measure ghee accurately, scoop it while solid then melt before adding to the batter.
- For a dairy-free option, substitute ghee with coconut oil.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw before serving and optionally warm in the oven or microwave.
Keywords: almond flour pumpkin muffins, grain-free pumpkin muffins, low carb pumpkin muffins, healthy pumpkin muffins, baking pumpkin muffins, gluten free breakfast muffins
Find it online: https://flavorsbymaya.com/almond-flour-pumpkin-muffins-recipe/
