Description
These Almond Flour Pumpkin Muffins are a delightful and healthy fall treat. Naturally sweetened with pumpkin puree and honey, they’re soft, moist, and packed with cozy pumpkin spice flavor.
Ingredients
– 1 1/2 cups almond flour
– 1/2 cup pumpkin puree
– 1/4 cup honey
– 2 large eggs
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
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 powder, cinnamon, ginger, nutmeg, and salt.
3. 3. In a separate bowl, combine the pumpkin puree, honey, and eggs. Mix well until fully incorporated.
4. 4. Gently fold the wet ingredients into the dry ingredients until just combined, being 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 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crunchy topping, sprinkle the muffins with a mixture of chopped pecans and a pinch of brown sugar before baking. 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.
- Prep Time: 12
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American