Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever:-Muffins made with almond flour and pumpkin that are grain-free, dairy-free, refined sugar-free, and suitable for the paleo diet. Featuring pumpkin spice flavours with pride, these moist pumpkin spice muffins are a delightful treat that is perfect for the fall season.
Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever
Pumpkin muffins made with almond flour that are moist and fluffy, and they have a wonderful texture and a lot of pumpkin spice flavours. Chocolate chips can be added if you are a fan of chocolate, but you can also leave them out if you want a muffin with less sugar.
Equipment
- Muffin Tin
Ingredients
- 3 eggs
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 2 cups almond flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 2 tsp pumpkin spice
- 3/4 teaspoon sea salt
- 1/2 to 1 cup chocolate chips optional
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Instructions
- Before beginning, prepare a muffin tray by lining it with muffin papers and preheating the oven to 350 degrees Fahrenheit.
- Eggs, pure maple syrup, vanilla extract, and pumpkin puree should be mixed together in a large mixing bowl.
- The remaining ingredients should be mixed until the wet ingredients are completely smooth.
- To ensure that the dry ingredients are thoroughly mixed together, place the almond flour, baking powder, pumpkin spice, and sea salt in a separate bowl and stir them together gently.
- After transferring the dry ingredients to the bowl containing the wet ingredients, thoroughly combine the two sets of ingredients until a thick muffin batter is formed.
- If adding, mix the chocolate chips in with the mixture.
- First, transfer the pumpkin muffin batter to the muffin tin that has been prepared, and then fill the holes up to a third of the way.
- There is also the possibility of making large muffins by filling the muffin liners to the very top.
- For twenty to thirty minutes, or until the muffins have passed a clean test, bake them on the middle rack of an oven that has been preheated.
- As soon as the muffins reach an internal temperature of 190 degrees Fahrenheit, they are considered to be completely baked.
- In order to determine whether or not a muffin is completely cooked, place a digital thermometer in the middle of the muffin and wait until the numbers on the thermometer stop moving.
- Although it is not required, this step eliminates any uncertainty regarding whether or not the muffins have reached their desired level of doneness.
- It is recommended that you wait until the muffins have reached room temperature before removing the muffin papers.
- In the event that you remove the paper liners from the muffins while they are still warm, you will lose a significant portion of the muffin to the cake paper.
Notes
- There is a maximum of one week that leftover muffins can be stored in the refrigerator if they are placed in an airtight container or a zip lock bag. As an additional option, muffins can be stored in a freezer bag for up to three months.
Nutrition
- Serving:Â 1muffin (of 12)
- Calories:Â 205kcal
- Carbohydrates:Â 19g
- Protein:Â 6g
- Fat:Â 13g
- Saturated Fat:Â 1g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 2g
- Cholesterol:Â 47mg
- Sodium:Â 246mg
- Fiber:Â 3g
- Sugar:Â 11g
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