Almond Flour Pumpkin Muffins Recipes
ALMOND FLOUR PUMPKIN MUFFINS
Make and share this Almond Flour Pumpkin Muffins recipe from Food.com.
Provided by mileen
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
- In a separate bowl, combine the almond flour, baking soda, salt and spices together.
- Add the dry ingredients to the wet and mix until smooth & well combined.
- Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Nutrition Facts : Calories 99.2, Fat 4.3, SaturatedFat 3.3, Cholesterol 46.5, Sodium 176.3, Carbohydrate 13.2, Fiber 0.4, Sugar 12, Protein 1.9
ALMOND FLOUR PUMPKIN MUFFINS
If you're a fan of pumpkin-flavored treats, you will enjoy these Almond Flour Pumpkin Muffins.
Provided by Layla
Categories Breakfast
Number Of Ingredients 10
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
PUMPKIN ALMOND MINI MUFFINS
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Provided by Sabrina Sperry
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 37.7 g, Cholesterol 62 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 284.1 mg, Sugar 24.4 g
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