Almond Flour Pumpkin Muffins
Making pumpkin muffins with almond flour are a straight shot to super moist and delicious gluten free muffins. At only 4g net carbs per muffins they are loaded with chocolate chips, real pumpkin and the perfect blend of pumpkin spices! Great for any fall recipe or when staying healthy during holidays with a sweet treat.
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2 tablespoon canned pumpkin
- 2 tablespoon unsalted butter (sub for coconut oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid monk fruit
Mix in's
- 1 serving Lily's Chocolate Chips
Instructions
- Preheat oven to 350°F and melt butter or oil
- Mix all dry ingredients together
- Grab butter/oil and mix in the remaining wet ingredients
- Combine dry and wet ingredients then fold in chocolate chips
- Place in muffin cups
- Bake for 25 minutes then allow to cool. Serve
Video
Notes
Helpful Recipe Tips
- Allow these muffins to cool at least 15 minutes before digging in. Almond flour is different and can crumble apart if handled too fast.
- I was able to find the chocolate chips in Walmart. Not the section with the other chocolate chips but with the fall products in the middle of the aisle. Be fast, they are going quickly.
- Mix in pecans or even pumpkin seeds. Both nuts are great with any fall dessert.
Nutrition
Calories: 189kcal
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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