Delicious, moist almond flour pumpkin muffins with pumpkin spice flavours! Add chocolate chips for chocolate lovers or leave them out for a lower-sugar muffin!
INGREDIENT
– 3 egg– ½ cup pure maple syrup– 2 Tbsp avocado oil– 1 teaspoon pure vanilla extract– 1 cup pumpkin puree– 2 cups almond flour– ½ cup tapioca flour– 2 teaspoons baking powder– 2 tsp pumpkin spice– 3/4 teaspoon sea salt– 1/2 to 1 cup chocolate chips optional
INSTRUCTIONS
Preheat oven to 350°F and line muffin tray with papers. Mix eggs, pure maple syrup, vanilla extract, and pumpkin puree in a large bowl until smooth.
Step 1
Mix almond flour, baking powder, pumpkin spice, and sea salt in a separate bowl. Mix dry and wet ingredients in a bowl until a thick muffin batter forms.
Step 2
Add chocolate chips and stir. Pour pumpkin muffin batter into prepared muffin tin, filling holes ⅔ full. To make large muffins, fill muffin liners to the top.
Step 3
The muffins should test clean after 20–30 minutes on the centre rack of the preheated oven.
Step 4
After 190 degrees Fahrenheit, muffins are done. Insert a digital thermometer into the centre of a muffin and wait until the numbers stop moving to check for doneness.
Step 5
This step is optional but helps determine if the muffins are done. Peel the muffin papers after the muffins cool to room temperature.
Step 6
Peeling muffin liners while they're warm will cause most of the muffin to stick to the paper.