Description
These moist and tender almond flour pumpkin muffins are a delicious gluten-free treat, naturally sweetened with pure maple syrup and infused with warm pumpkin pie spices. Perfect for breakfast or a cozy snack, they combine the richness of pumpkin purée with the nutty flavor of almond flour for a wholesome and satisfying bite.
Ingredients
Main Ingredients
- 2 cups almond flour
- ½ cup pumpkin purée
- 2 large eggs
- ¼ cup pure maple syrup
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the muffins evenly.
- Combine ingredients: In a mixing bowl, blend the almond flour, pumpkin purée, eggs, maple syrup, baking powder, and pumpkin pie spice until the batter is smooth and fully incorporated.
- Fill muffin cups: Grease or line a muffin tin, then spoon the batter evenly into 8 muffin cups, filling each about three-quarters full.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes until the muffins are set and have a golden top. Use a toothpick to check for doneness—it should come out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For added texture and flavor, consider folding in dark chocolate chips or chopped pecans before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- These muffins freeze well—wrap individually and thaw at room temperature when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
