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Almond Flour Pumpkin Muffins with Pecans and Cranberries 
Print Recipe

Almond Flour Pumpkin Muffins with Pecans and Cranberries 

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Keyword: muffin, pumpkin
Servings: 10

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
  • 12 cup dried cranberries

Instructions

  • Preheat oven to 350 degrees.
    2. Spray a muffin tin with cooking spray, or line with muffin cups.
    3. In a medium mixing bowl, whisk together dry ingredients.
    4. 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.
    5. Fold in pecans and dried cranberries.
    6. Divide batter evenly into muffin tin to make 10 muffins. Top with additional pecans and cranberries, if desired.
    7. Bake at 350 for 22–25 minutes, until a toothpick inserted in the center of the muffins comes out clean.
    8. Allow muffins to cool for 15 minutes in the muffin tin, then transfer to a wire rack to cool completely.