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Almond Flour Pumpkin Muffins

With its super-moist texture, these Almond Flour Pumpkin Muffins have been my favourite low-carb and gluten-free pumpkin muffin recipe for years.
Course Breakfast, Snack
Cuisine American
Keyword Almond Flour Muffins, gluten-free, low-carb, Muffins, Pumpkin Muffins
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 103kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a muffin tin with paper liners. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the pumpkin, eggs, sweetener, and vanilla extract on medium speed until all is combined.
  • Add the almonds flour, baking powder, baking soda, salt and cinammon. Mix on medium speed, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
  • Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional sugar-free chocolate chips as desired.
  • Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Enjoy!

Notes

  • Avoid overmixing the batter or the muffins will become tough.
  • Room temperature egg mixes into the batter easier.
  • Make sure you are purchasing almond flour and not almond meal. 
  • To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container. 
  • To freeze: You can freeze the muffins for up to 3 months. 

Nutrition

Serving: 112 | Calories: 103kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Cholesterol: 47mg | Sodium: 128mg | Potassium: 18mg | Fiber: 3g | Sugar: 1g