Almond Flour Pumpkin Muffins Recipe – Learn Like a Pro:- You can enjoy these pumpkin muffins made with almond flour as a delicious and nutritious snack at any time of the day or as a delightful treat for a quiet morning. In addition to being tasty, these muffins are also suitable for those following a paleo diet and do not contain gluten.
Almond Flour Pumpkin Muffins Recipe – Learn Like a Pro
They are packed with the warm tastes of pumpkin spice and the nutty deliciousness of almond flour. Put together a batch, and take pleasure in the reassuring scent that will be floating through your kitchen.
Ingredients
- 2 cups almond flour
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: chopped nuts, chocolate chips, or dried fruits for topping
Also see : Banana Pecan Bundt Cake A Doctored Cake Mix – Delicious Recipe Ever
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). To prepare a muffin tin, either line it with paper liners or grease it thoroughly with butter or oil.
The almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should be mixed together in a large mixing dish. Combine thoroughly.
In a separate dish, add the pumpkin puree, eggs, maple syrup or honey, melted coconut oil or butter, and vanilla extract.
Whisk all of these ingredients together until they are completely smooth. The wet ingredients should be poured into the dry ingredients, and stirred until they are almost completely incorporated. Take care not to over mix the items.
Spread the batter out evenly among the muffin cups, filling each one to about three quarters of its capacity. In the event that you so wish, you might put chopped nuts, chocolate chips, or dried fruits on top of each muffin.
Bake for twenty to twenty-five minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
It is recommended that you wait five minutes for the muffins to cool in the pan before transferring them to a wire rack to finish cooling.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Total Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 50 mg
- Sodium: 150 mg
- Total Carbohydrates: 12 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 7 g
Tips
It is imperative that you use pumpkin puree from a can rather than pumpkin pie filling, which typically has additional sugars and spices added to it. A sweeter muffin can be achieved by increasing the amount of honey or maple syrup used in the recipe to suit your preferences.
It is possible to personalize these muffins by using chopped nuts, chocolate chips, or dried fruits into the mixture when you make them. If you have any leftover muffins, you can either freeze them for longer storage or store them in an airtight container at room temperature for up to three days.
FAQ
Q.1) Can I substitute almond flour with another flour?
However, if you would rather not use almond flour, you can experiment with using another type of nut flour or a gluten-free flour blend instead. These muffins have a more distinctive texture and flavour. It is important to keep in mind that the taste and texture may differ.
Q.2) Can I use fresh pumpkin instead of canned?
It is possible to utilize pumpkin that has been freshly cooked and pureed rather than pumpkin puree that has been canned. Before adding it to the recipe, you should make sure that any excess moisture has been drained properly.
Q.3) Can I make these muffins vegan?
In order to make these muffins suitable for vegans, you may try replacing the eggs with flax eggs, which are made by combining one tablespoon of ground flaxseed meal with three tablespoons of water for each egg. There is a possibility that the texture will be somewhat different.
