Almond Flour Pumpkin Muffins
These almond flour pumpkin muffins taste like a cozy Fall morning. They're moist, soft, and loaded with melty chocolate chips and pumpkin flavor. They're naturally sweetened with coconut sugar, gluten free, paleo, and can be made dairy free!
Equipment
Ingredients
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 cup coconut sugar
- ¼ cup tahini
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup chocolate chips
Instructions
- Preheat the oven to 425F. In a large bowl, whisk the almond flour, baking powder, baking soda, salt, and pumpkin pie spice together. Set the bowl aside.2 cups almond flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon pumpkin pie spice
- In a separate large mixing bowl, mix the pumpkin puree, coconut sugar, tahini, eggs, vanilla, and apple cider vinegar together with a whisk until well combined and smooth.1 cup pumpkin puree, 1 cup coconut sugar, ¼ cup tahini, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar
- Fold the dry ingredients into the wet with a rubber spatula. Mix in ½ of the dry ingredients at a time until just combined. Gently fold the chocolate chips into the batter.1 cup chocolate chips
- Line a muffin pan with 12 muffin liners (or 2 muffin pans with 6 liners alternating each well- this helps the muffins rise). Scoop the muffin batter into each liner about ¾ of the way full. Sprinkle a few extra chocolate chips and coconut sugar on top.
- Turn the oven heat down to 375F. Bake the muffins for 20-25 minutes until they have risen and a toothpick inserted into the center has only a few moist crumbs. Let the muffins cool slightly for no more than 5 minutes before transferring them to a cooling rack. Leaving hot muffins in the pan too long makes them wet and have soggy bottoms, so this is important! Sprinkle extra sugar on top of the muffins if desired and enjoy!
Video
Notes
Tahini substitution: almond butter or cashew butter can be substituted. Just make sure they are the "creamy" style and not "chunky".
Storage: transfer muffins to a wire rack and allow to cool completely before placing them in an airtight container. Make sure the chocolate has cooled and hardened before stacking the muffins on top of each other or they'll get messy and stick together. The muffins will keep for 4 days on the counter or 7 days in the refrigerator. You can freeze them for up to one month. Enjoy these muffins warm, at room temperature, or straight from the fridge.
Nutrition
Serving: 1muffinCalories: 315kcalCarbohydrates: 35.1gProtein: 6.2gFat: 12.2gSaturated Fat: 4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 1.3gTrans Fat: 0gSodium: 102.7mgPotassium: 207mgFiber: 2.9gSugar: 28.1gVitamin A: 172.4IUVitamin C: 1.2mgCalcium: 74.2mgIron: 0.8mg
Tried this recipe?Let us know how it was!