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Gluten-free Almond Flour Pumpkin Muffins

These delightful gluten-free muffins blend the rich taste of pumpkin with almond flour, creating a moist and flavorful treat perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Make sure it's finely ground.
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon Ground or fresh.
  • ½ tsp nutmeg Ground or freshly grated.
Wet Ingredients
  • ½ cup maple syrup or honey For sweetness.
  • 1 cup canned pumpkin puree Ensure it’s pure and not a mix.
  • 3 large eggs
  • ¼ cup coconut oil, melted Or vegetable oil.
  • 1 tsp vanilla extract Halal option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it lightly with coconut oil.
  3. In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  4. In a separate bowl, mix together the maple syrup, pumpkin puree, eggs, melted coconut oil, and vanilla extract until well blended.
  5. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  6. Divide the batter evenly among the prepared muffin tin, about 2/3 full for each cup.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until golden brown.
  2. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Substitution options include honey for maple syrup and avocado oil for coconut oil. Keep an eye on the muffins during the last 5 minutes of baking. Store in an airtight container for up to 3 days.