Almond Flour Pumpkin Muffins 🎃
Moist, flavorful, and healthy muffins bursting with autumn spices.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
Ingredients
Almond Flour
- 1 ¾ cups almond flour (blanched)
- ½ cup tapioca flour (tapioca starch)
- 2 ½ tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Wet Ingredients
- 4 eggs eggs (room temperature)
- 1 ¼ cups pumpkin puree (canned)
- ½ cup coconut sugar
- ¼ cup coconut oil (melted and cooled)
- 2 tsp vanilla extract
- ¼ cup maple syrup
Topping
- 2 tbsp coconut sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 400°F. Line muffin tin with liners or grease generously.
- Melt coconut oil and let cool.
- Mix almond flour, tapioca flour, spices, baking powder, baking soda, and salt in a bowl.
- Whisk eggs, pumpkin, coconut sugar, coconut oil, vanilla, and maple syrup in a large bowl.
- Combine dry ingredients with wet, folding until just mixed.
- Distribute batter evenly into 12 muffin cups.
- Mix coconut sugar and cinnamon, sprinkle on muffins.
- Bake for 18-23 minutes until a toothpick comes out clean.
Notes
Feel free to swap any of the topping ingredients with other spices or sweeteners. Enjoy!
