Almond Flour Pumpkin Muffins Recipes

ALMOND FLOUR PUMPKIN MUFFINS

Almond Flour Pumpkin Muffins image

If you're a fan of pumpkin-flavored treats, you will enjoy these Almond Flour Pumpkin Muffins.

Provided by Layla

Number Of Ingredients 10

Ingredients

¾ cup pumpkin puree
3 large eggs
½ cup raw sugar (see note for keto) (To make keto: use granulated keto sweetener)
1 tsp vanilla extract
3 cups almond flour
1 tsp baking powder
½ tsp baking soda
1½ tsp pumpkin spice powder
1/8 tsp salt
¼ cup cup chocolate chips (optional )

Steps:

Preheat the oven to 350ºF. Grease or line a 12-pan muffin tin with parchment paper liners.
In a large bowl, beat the eggs until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully combined
Stir in the almond flour, pumpkin spices, baking powder and baking soda, salt, and mix until combined. Finally, add chocolate chips and give a rough mix.
Divide the batter evenly between the prepared muffin tins and top with pumpkin seeds if desired.
Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
Remove pan from oven and allow the muffins to cool in the pan for 10 minutes.

Nutrition Facts : ServingSize 1 muffin, Calories 183 kcal, Carbohydrate 8 g, Protein 8 g, Fat 15 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 96 mg, Fiber 3 g, Sugar 2 g

ALMOND FLOUR MUFFINS

Almond Flour Muffins image

These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!

Provided by Arman

Categories Dessert

Time 27m

Number Of Ingredients 15

Ingredients

2 1/2 cups almond flour (blanched almond flour, not almond meal)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sweetener of choice (erythritol or monk fruit sweetener)
3 large eggs
1/3 cup butter (melted (can also use melted coconut oil))
6 tablespoon milk of choice (I used unsweetened almond milk)
1/2 cup almond flour
2 tablespoon coconut flour
1/2 cup chopped nuts of choice (I used chopped walnuts)
1 tablespoon cinnamon
3 tablespoon granulated sweetener of choice
1/4 cup melted butter
1/4 cup sugar free powdered sugar
1-2 tablespoon water

Steps:

Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g

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