Picture the warm, inviting aroma of spices filling your kitchen as these almond flour pumpkin muffins bake to perfection.
There’s something so comforting about how effortlessly this delightful treat comes together, making it a favorite for cozy mornings.
As simple ingredients transform into golden-brown muffins with a tender crumb, you’ll find yourself enthusiastically awaiting that first bite.
Let’s bring these delectable muffins to life and savor the seasonal flavors they offer.
Kitchen Tools Required
- 1 Muffin tin
- 12 Paper muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Toothpick
Ingredients
- 2 cups almond flour
- 1/2 cup canned pumpkin puree
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while preparing and baking Almond Flour Pumpkin Muffins, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to understand the process and gather all necessary ingredients and equipment.
- Preheat the Oven (2 minutes)
- Preheat your oven to 350°F (175°C).
- Prepare the Muffin Tin (2 minutes)
- Line a muffin tin with 12 paper liners.
- Mix Dry Ingredients (3 minutes)
- In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients (3 minutes)
- In a medium mixing bowl, combine the pumpkin puree, honey, eggs, and vanilla extract. Mix well.
- Combine Ingredients (2 minutes)
- Pour the wet ingredients into the dry ingredients and gently stir until just combined using a rubber spatula.
- Fill Muffin Cups (3 minutes)
- Evenly distribute the batter among the lined muffin cups, filling each about 3/4 full.
- Bake Muffins (25 minutes)
- Place the muffin tin in the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins (10 minutes)
- Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
In a medium mixing bowl, combine the pumpkin puree, honey, eggs, and vanilla extract and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined using a rubber spatula.
Evenly distribute the batter among the lined muffin cups, filling each about 3/4 full.
Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the muffin’s texture.
- Maple Syrup Drizzle: Drizzle warm maple syrup over the muffins for a sweet and indulgent touch.
- Fresh Berries: Serve with a side of fresh berries to complement the pumpkin flavor with a burst of freshness.
- Yogurt: Enjoy with a scoop of vanilla or Greek yogurt for added creaminess and protein.
- Nut Butter: Spread a thin layer of almond or peanut butter for an extra nutty flavor and richness.
Storage
Store almond flour pumpkin muffins in an airtight container at room temperature for up to three days.
Or freeze them for longer storage to maintain freshness and taste.
Freezing
To freeze almond flour pumpkin muffins, allow them to cool completely.
Then wrap each muffin individually in plastic wrap.
Place them in an airtight container or freezer bag, and store for up to three months.
Reheating
To reheat almond flour pumpkin muffins, use a microwave for 15-20 seconds.
Alternatively, you can use an oven at 300°F for 5-10 minutes to maintain their moist texture.
Final Thoughts
These almond flour pumpkin muffins are a delightful treat for any occasion.
They’re easy to make, using simple ingredients, and are perfect for those following a gluten-free diet.
The combination of pumpkin and spices creates a warm, comforting flavor that’s sure to please.
Whether enjoyed as a breakfast option or a sweet snack, these muffins offer a delicious and healthier alternative to traditional baked goods.
Don’t forget to experiment with add-ins like walnuts or chocolate chips for an extra twist.
Store them properly to enjoy their freshness for days.
Happy baking!
Frequently Asked Questions
Can I Substitute Almond Flour With Another Type of Flour?
You can substitute almond flour with all-purpose flour or whole wheat flour. Use a 1:1 ratio, but adjust liquid ingredients slightly as these flours absorb more moisture. Confirm batter consistency remains smooth and not overly thick.
Are These Muffins Gluten-Free?
Yes, these muffins are gluten-free because almond flour doesn’t contain gluten. Confirm all other ingredients, like baking soda and vanilla extract, are certified gluten-free. This guarantees a safe, delicious treat for those with gluten sensitivities.
What Is the Nutritional Information per Muffin?
You’ll find these muffins provide approximately 150 calories each, with 9g of fat, 12g of carbohydrates, and 5g of protein. They contain 8g of sugar and are a gluten-free, flavorful treat.
Can I Use Fresh Pumpkin Instead of Canned?
You can substitute canned pumpkin with fresh pumpkin puree. Make certain it’s well-drained and smooth. Measure precisely—use 1/2 cup of fresh puree. The texture might vary, so adjust baking time slightly if needed. Enjoy your elegant creation!
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, guarantee all ingredients are free from dairy. Substituting any dairy components is unnecessary as the recipe already lacks them. Verify any optional additions, like chocolate chips, for dairy content.
Almond Flour Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 toothpick
Ingredients
- 2 cup almond flour
- 1/2 cup canned pumpkin puree
- 1/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In a medium mixing bowl, combine the pumpkin puree, honey, eggs, and vanilla extract and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined using a rubber spatula.
- Evenly distribute the batter among the lined muffin cups, filling each about 3/4 full.
- Bake the muffins for 25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
