Almond Flour Pumpkin Muffins

Name: Almond Flour Pumpkin Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Ingredients: 1 1/2 cups blanched almond flour*; ½ teaspoon kosher salt; 3/4 teaspoon baking soda; 2 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 4 large eggs; 3/4 cup canned pumpkin (not pumpkin pie filling); 1/3 cup pure maple syrup; 1 teaspoon pure vanilla extract; Up to 1/2 cup mix-ins: chocolate chips (cranberries, toasted and chopped walnuts or pecans, or a mix)

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Prep Time: 15 minutes

Cook Time: 22 minutes

Total: 40 minutes

Servings: 10

Cost: $4.24 /serving

Author : Erin Clarke / Well Plated

grain free muffins healthy

Instructions

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Step 1

Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.

Step 2

In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.

Step 3

Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!

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