Description
Almond flour pumpkin muffins are ready and on the table in 30 minutes for the perfect cozy breakfast!
Ingredients
- 2.5 cups (280 grams) blanched almond flour*
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup (250 grams) pumpkin puree
- 1/2 cup (100 grams) brown sugar
- 3 large eggs
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup (110 grams) dark chocolate chips (plus more for topping)
Instructions
-
Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
- In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil and vanilla extract until smooth.
- Pour the pumpkin mixture into the dry ingredients and mix until combined.
-
Fold in the dark chocolate chips.
- Distribute the batter evenly among the muffin liners. Optional: top with additional chocolate chips.
-
Bake for 23-25 minutes or until an inserted toothpick comes out clean.
-
Allow the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Notes
Almond flour: Use a quality superfine blanched almond flour for best results. Certain brands of almond flour have a coarser grind, which will affect the texture of your muffins.
Storing: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Freeze for up to 3 months.