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Recipe from Simpler Savory

The recipe

Almond Flour Pumpkin Muffins

Prep
15 min
Cook
22 min
Total
37 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
210

2× the original author values. Recipe yield: 12 servings.

calories
420

3× the original author values. Recipe yield: 12 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups blanched super-fine almond flour — fluffed and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice — or cinnamon, ginger, nutmeg, cloves
  • 1/2 teaspoon fine sea salt
  • 3 large eggs — room temperature
  • 1 cup pumpkin puree — not pumpkin pie filling; blot if watery
  • 1/2 cup coconut sugar — or 1:1 granulated sugar-free sweetener
  • 1/4 cup light olive oil — or avocado oil or melted unsalted butter
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk — or plain Greek yogurt, as needed to loosen
  • 1/2 cup chopped pecans or walnuts — plus extra for topping
  • 1/2 cup sugar-free chocolate chips — optional
  • 2 tablespoons pumpkin seeds (pepitas) — for topping, optional
  • 1 teaspoon orange zest — optional, bright flavor

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist them with oil to prevent sticking.
  2. If needed, bring eggs to room temperature by resting them in a bowl of warm water for 10 minutes.
  3. In a large bowl, whisk almond flour, baking powder, baking soda, pumpkin pie spice, and salt, breaking up any clumps for an even mix.
  4. In a second bowl, whisk the eggs until lightly foamy, then whisk in pumpkin puree, coconut sugar (or sugar-free sweetener), oil, and vanilla until smooth and silky.
  5. Pour the wet mixture into the dry and fold with a spatula until just combined. The batter should be thick and scoopable.
  6. If the batter seems runny, fold in a spoonful of almond flour; if too stiff, add almond milk a teaspoon at a time to loosen. Rest the batter 5 minutes to hydrate.
  7. Fold in any add-ins (nuts, chocolate chips, orange zest). For best distribution, toss them with a teaspoon of almond flour first.
  8. Scoop the batter into the liners, filling each about 3/4 full. Sprinkle tops with extra nuts or pumpkin seeds if using.
  9. Bake 20 to 24 minutes, until domed with lightly golden edges. A toothpick should come out with a few moist crumbs, not wet batter.
  10. Let muffins cool in the pan for 5 minutes to set, then transfer to a wire rack to cool completely to avoid steamy, gummy bottoms.
  11. Serve warm or at room temperature. Store once fully cool per storage notes.

Notes

Storage: Once completely cool, store muffins in an airtight container at room temperature for up to 2 days. Refrigerate up to 5 days after that. For longer storage, freeze on a sheet pan until firm, then transfer to a freezer-safe bag for 2–3 months. Reheat from frozen at 300°F for 8–10 minutes or microwave in 15-second bursts until warm.

Source: https://simplersavory.com/almond-flour-pumpkin-muffins/