Almond Flour Pumpkin Muffins


July 13, 2015

Almond Flour Pumpkin Muffins 0 5 0

Regrind the almond flour in your blender to make an even finer flour so that these muffins have a delicate crumb.

  • Cook: 25 mins
  • 25 mins

    25 mins


2 large eggs at room temperature

½ cup pumpkin puree

1/3 cup local honey

¼ cup coconut oil

2 tsp vanilla extract

2½ cups almond flour (ground very fine)

½ tsp baking soda

¼ tsp salt

1½ tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

¼ tsp ginger

¼ cup chocolate (or carob) chips – optional


1Preheat oven to 325F (170C). Spray muffin cups with non stick spray or use paper muffin liners.

2In a large bowl combine the eggs, pumpkin, honey, oil and vanilla.

3In a separate bowl combine the almond flour, baking soda, salt and spices.

4Add the dry ingredients to the wet and mix until well combined with no visible lumps.

5Stir in the chocolate chips if using.

6Pour the batter into the prepared muffin tins. Fill about 2/3 full and smooth the tops.

7Bake 25-30 minutes or until golden brown and a toothpick comes out clean.


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