Pumpkin & Almond Muffins

Name: Pumpkin & Almond Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour *not almond meal; pinch of salt; 3/4 tsp baking soda; 1 Tbsp cinnamon; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 4 eggs; 1 cup pumpkin puree, you can buy this canned or roast a whole pumpkin and scoop out the filling; 1/3 cup maple syrup; 1 ts vanilla extract; 3 Tbsp cacao nibs; 1/2 cup walnuts, chopped

8 steps

Prep:10minCook:30min

Sweet, warming & contains no gluten

Updated at: Thu, 17 Aug 2023 07:01:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories173.2 kcal (9%)

Total Fat11.9 g (17%)

Carbs12.3 g (5%)

Sugars7.1 g (8%)

Protein5.9 g (12%)

Sodium94.2 mg (5%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ cupsalmond flour

not almond meal

salt

¾ tspbaking soda

1 Tbspcinnamon

½ tspground cloves

¼ tspground nutmeg

4eggs

1 cuppumpkin puree

you can buy this canned or roast a whole pumpkin and scoop out the filling

⅓ cupmaple syrup

1 tsvanilla extract

3 Tbspcacao nibs

½ cupwalnuts

chopped

Instructions

Step 1

Line a 12 cup muffin pan with paper liners or cute cupcake papers

Step 2

Stir together the almond flour, salt, baking soda, cinnamon, cloves and nutmeg in a large bowl. Whisk the eggs, pumpkin, maple syrup and vanilla extract.

Step 3

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently stir, just to combine and until the flour disappears.

Step 4

Fold in the cacao nibs and walnuts.

Step 5

Divide the batter evenly between the cups, filling almost to the top.

Step 6

Bake for 30minutes or until a toothpick comes out clean.

Step 7

Allow the muffin tray to cool for a few minutes and then gently lift the muffins out.

Step 8

Let them cool in a rack.