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almond-flour-pumpkin-muffins-recipe

Almond Flour Pumpkin Muffins

These almond flour pumpkin muffins are gluten-free and perfect for a healthy snack or breakfast.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 2 cups Almond Flour
  • 1 cup Pumpkin Puree
  • ½ cup Maple Syrup
  • 3 Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine almond flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together pumpkin puree, maple syrup, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.5mg

Keywords

Gluten-Free, Muffins, Pumpkin
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