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almond flour pumpkin muffins

Almond Flour Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 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

For added flavor, consider mixing in a handful of chopped walnuts or chocolate chips into the batter before baking. Ensure not to overmix the batter to keep the muffins light and fluffy. If you prefer a sweeter muffin, you can increase the honey to 1/3 cup. These muffins can be stored in an airtight container for up to three days or frozen for longer storage.
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