Almond Flour Pumpkin Muffins

Low Carb

Easy to make

Moist and Fluffy


Main Ingredients

Almond Flour

Pumpkin Spice

Baking Soda


Vanilla Extract

Maple Syrup

Chocolate Chips

Pumpkin Pure

Step 1

Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners. In a bowl, add the dry ingredients - Almond flour, pumpkin spice, salt and baking soda. Mix well.

Step 2

In another large bowl, add pumpkin puree, eggs, oil, vanilla, and maple syrup. Stir until the ingredients are combined and fluffy.

Step 3

Add the dry ingredients to the wet ingredients. Stir until they are combined. Do not overmix.

Step 4

Add half of the chocolate chips and fold them in the batter gently.

Step 5

Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.

Step 6

Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.

Step 7

Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.

 And it's ready!

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