Almond Flour Pumpkin Muffins Recipe
Easy, healthy, moist and delicious- these Almond Flour Pumpkin Muffins with Pecans and Cranberries are naturally gluten free, keto, and paleo! Ready in 25 minutes and virtually guilt free, this pumpkin muffin recipe is a great fall treat!
Servings: 10
Calories: 244kcal
Equipment
- 12 cup standard muffin tin
Ingredients
- 1 ¾ cup superfine almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- ⅓ cup pure maple syrup
- 2 tablespoon avocado oil
- 1 ½ teaspoon pure vanilla extract
- ½ cup chopped pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Spray a muffin tin with cooking spray, or line with muffin cups.
- In a medium mixing bowl, whisk together dry ingredients.
- Add pumpkin, eggs, maple syrup and avocado oil to a separate bowl, and whisk to combine. Add flour mixture to wet mixture, and stir to combine.
- Fold in pecans and dried cranberries.
- Divide batter evenly into muffin tin to make 10 muffins. Top with additional pecans and cranberries, if desired.
- Bake at 350 for 22–25 minutes, until a toothpick inserted in the center of the muffins comes out clean.
- Allow muffins to cool for 15 minutes in the muffin tin, then transfer to a wire rack to cool completely.
Nutrition
Calories: 244kcal | Carbohydrates: 20g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 283mg | Potassium: 115mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3864IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg