Almond Flour Pumpkin Muffins (Gluten Free)

Almond flour pumpkin muffins are made with a one and a half cups of canned pumpkin! These muffins are definitely a fall favorite so whip up a batch for you, your family, and your friends.

Prep Time10

Cook Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: almond flour pumpkin muffins, gluten free pumpkin muffins, paleo pumpkin muffins

Servings:

Calories: 262kcal

Ingredients

2 cups almond flour
2 tbsp tapioca flour
1 tsp both cinnamon and pumpkin pie spice
¾ tsp baking soda
¼ tsp nutmeg
3 eggs room temperature
1 ½ cups pure canned pumpkin puree
½ cup creamy almond butter
½ cup coconut sugar
¼ cup light oil canola oil, light olive oil, or melted refined coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
½-1 cup chocolate chips

Instructions

Preheat your oven to 350 degrees and grease 12 muffin tins or line them with baking cups.
In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.
Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, oil, vanilla and apple cider vinegar until smooth.
Using a spoon fold in the dry flour mixture. And then fold in the chocolate chips.
Scoop the batter into the muffin tins. Sprinkle the top of each muffin with more chocolate chips.
Bake at 350 for 25-28 minutes.
Lastly, let the muffins cool and enjoy!

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