Moist and soft pumpkin muffins made with almond flour studded with chocolate chips!
Almond flour pumpkin muffins are the perfect gluten free treat for breakfast. They have lots of chocolate chips and flavor from pumpkin spice and pumpkin puree. Almond flour makes them extra moist!
Almond flour, baking powder, baking soda, salt, pumpkin spice, pumpkin, coconut sugar, eggs, tahini, vanilla, apple cider vinegar, chocolate chips.
Preheat a conventional oven to 425°F. Whisk the dry ingredients until combined and set aside. Then mix the pumpkin, coconut sugar, eggs, tahini, vanilla, and vinegar in a separate bowl.
Mix in half of the dry ingredients into the wet ingredients. Fold with a rubber spatula until a few dry streaks of flour remain.
Dump in the remaining half of dry ingredients. Fold them in again until a few dry patches of flour are left.
Pour in the chocolate chips. Fold them into the muffin batter until they are evenly distributed.
Scoop the batter into muffin liners and top with more chocolate chips. Bake for 5 minutes at 425°F, turn the heat down to 375°F, and bake for 25 more minutes.
Let the muffins cool completely on a wire rack and enjoy! Want to make this recipe? Check out the full instructions at:
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