Tasty Almond Flour Pumpkin Muffins

Pumpkin Almond Flour Muffins

Published on October 9, 2016 | By |
2 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12

file-oct-09-3-40-25-pmI’m really ready for Fall this year, how about you?   Everything pumpkin sounds good right now and these pumpkin muffins are really tasty!  Because of the added protein in the almond flour these muffins are really filling and satisfying.  Next week I will be posting a really easy butternut squash soup recipe and sending information about a local company that delivers Paleo Meals for those of you who want to dip your toe in Paleo, but don’t love to cook.

 

For those of you who haven’t toasted nuts before here is a great little tutorial to help you learn how.

 

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Ingredients

  • 3 cups finely ground almond flour
  • 1/2 tsp. baking soda
  • 1 TBSP Pumpkin Pie Spice
  • 1/2 tsp. fine sea salt
  • 1/4 cup toasted walnuts (optional but if you like a little crunch include)
  • 3 large eggs
  • 1 cup pumpkin puree ( I used this organic brand)
  • 1/3 cup warmed honey (use a local honey if possible)
  • 1/4 cup unsweetened almond milk

Instructions

  • 1. Preheat oven to 350 degrees and fill muffin tins with baking cups.
  • 2. If you are adding toasted walnuts you can toast them now. Learn how to toast nuts here
  • 3. In a large bowl add almond flour, baking soda, sea salt, and pumpkin pie spice. Use a whisk and mix well.
  • 4. In a smaller bowl add eggs and whisk briskly to make them a bit fluffy. (This helps make your baked products raise better)
  • 5. Add honey and almond milk to eggs and mix well
  • 6. Pour wet ingredients into the larger bowl with the dry ingredients and mix well with a spatula
  • 7. Fold in 1 cup of pumpkin puree and mix well
  • 8. Scoop batter into baking cups and fill 2/3 full.
  • 9. If you are adding toasted walnuts add a few to the top of each muffin now.
  • 10. Bake 21-24 minutes or until tester comes out clean.
  • 11. Let cool in pan for 5 minutes and then move muffins to a cooling rack.

Instructions

  • 1. Preheat oven to 350 degrees and fill muffin tins with baking cups.
  • 2. If you are adding toasted walnuts you can toast them now. Learn how to toast nuts here
  • 3. In a large bowl add almond flour, baking soda, sea salt, and pumpkin pie spice. Use a whisk and mix well.
  • 4. In a smaller bowl add eggs and whisk briskly to make them a bit fluffy. (This helps make your baked products raise better)
  • 5. Add honey and almond milk to eggs and mix well
  • 6. Pour wet ingredients into the larger bowl with the dry ingredients and mix well with a spatula
  • 7. Fold in 1 cup of pumpkin puree and mix well
  • 8. Scoop batter into baking cups and fill 2/3 full.
  • 9. If you are adding toasted walnuts add a few to the top of each muffin now.
  • 10. Bake 21-24 minutes or until tester comes out clean.
  • 11. Let cool in pan for 5 minutes and then move muffins to a cooling rack.

2 Responses to Pumpkin Almond Flour Muffins

  1. Mary Elizabeth Brown November 16, 2018 at 7:49 pm #

    I love these pumpkin muffins there so good

    Reply
    • Jackie November 18, 2018 at 2:20 am #

      Hi Mary,
      I’m so glad you liked them and thanks for taking the time to let me know!
      Happy Baking!

      Jackie

      Reply

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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...