I absolutely love the fall season! There’s something so cozy about the crisp air, the changing leaves, and the scent of pumpkin baking in the oven. And while my Pumpkin Spice Latte is a morning ritual, nothing pairs better with it than a fresh, warm almond flour pumpkin muffin. Slathering a little butter on top while sipping my latte?
Oh boy, that’s happiness right there! If you’re searching for a delightful treat that brings comfort and taste together, you’ve landed in the right spot. Let’s dive in!
Almond flour pumpkin muffins are like a warm hug in a muffin wrapper. They bring together the richness of pumpkin with the nutty flavor of almond flour, making for a delightful treat that’s perfect any time of the day.
Whether you’re starting your morning or enjoying a cozy afternoon snack, these muffins are a wholesome choice you won’t want to miss.
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What is the Almond Flour Pumpkin Muffin Recipe?
This dish features muffins made primarily with almond flour and pumpkin puree. Unlike traditional flour, almond flour gives the muffins a lovely moistness and a unique flavor that pairs perfectly with pumpkin spices. They are gluten-free, making them accessible for anyone with dietary restrictions. Plus, they’re on the healthier side, so you can indulge without the guilt!
What Makes This Recipe Different From Other Almond Flour Pumpkin Muffin Recipes?
What sets my almond flour pumpkin muffins apart is the perfect balance of spices and the use of maple syrup for sweetness. I’ve experimented with flavors that don’t just enhance the pumpkin but also create a muffin that feels luxurious yet wholesome. Rather than relying solely on sugar, the pure maple syrup provides a deep, rich sweetness that pairs beautifully with the warm spices. The addition of unexpected mix-ins gives each bite a little surprise, making every muffin uniquely delightful.
How Do They Taste?
Imagine biting into a muffin and immediately tasting the warmth of cinnamon and nutmeg, with a tender crumb that is slightly sweet and nutty. Each morsel is moist, with hints of earthy pumpkin and the unique aftertaste of toasted almond. These muffins have a nice balance of sweet and spiced notes that make them satisfying. You truly won’t miss any of those heavy sugary treats.
Ingredients You’ll Need To Make This Dish:
To whip up a batch of these scrumptious almond flour pumpkin muffins, gather the following ingredients:
– 1 ½ cups blanched almond flour
– ½ teaspoon kosher salt
– ¾ teaspoon baking soda
– 2 ½ teaspoons ground cinnamon
– ½ teaspoon ground cloves
– ¼ teaspoon ground nutmeg
– 4 large eggs
– ¾ cup canned pumpkin puree (ensure it’s not pumpkin pie filling)
– ⅓ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ cup chopped toasted walnuts (new addition for extra texture)
– Up to ½ cup mix-ins (like chocolate chips, cranberries, or any favorite nuts)
Ingredients From : wellplated.com
How to Make Almond Flour Pumpkin Muffin Recipe?
Making these muffins is straightforward and fun. Here’s a step-by-step guide to help you create your batch, even if you’re a beginner in the kitchen.
Step-by-step directions:
Step 1: Preheat the Oven
First things first, place a rack in the center of your oven and preheat it to 350°F (175°C). This step is crucial for ensuring even cooking. Meanwhile, line ten of the wells in a standard 12-cup muffin pan with paper liners. If you’re feeling adventurous, you could even explore silicone muffin cups as an eco-friendly alternative!
Step 2: Combine Dry Ingredients
In a large bowl, toss together the almond flour, kosher salt, baking soda, ground cinnamon, ground cloves, and ground nutmeg. Mix them thoroughly to ensure spices are evenly distributed. This combination creates the flavorful foundation of your muffins that pairs beautifully with the pumpkin.
Step 3: Whisk Together Wet Ingredients
In another bowl, whisk the eggs, canned pumpkin, pure maple syrup, and pure vanilla extract until everything is well combined. The pumpkin adds moisture, while the maple syrup sweetens and complements the spices beautifully.
Step 4: Combine Dry and Wet Mixtures
Create a well in the center of your dry ingredients, then pour in that lovely wet mixture. This part is fun! Gently stir until just combined. Be careful not to overmix, as this can lead to tough muffins. You just want the flour to disappear.
Step 5: Add Mix-Ins
This is where you can get creative! Fold in your chosen mix-ins like chocolate chips or cranberries. If you’re adding toasted walnuts, now’s the time. These little additions give texture and flavor to your muffins.
Step 6: Fill the Muffin Cups
Using a large spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill them nearly to the top, as these muffins don’t rise as much as regular muffins do.
Step 7: Baking Time
Pop the tray in the preheated oven and bake for 22 to 24 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step 8: Cool the Muffins
Once they’re baked to golden perfection, place the muffin pan on a wire rack. Let the muffins cool in the pan for about 5 minutes before gently lifting them out. Then transfer them to the rack to cool completely. But I won’t judge if you sneak one while they’re still warm!
Tips & Tricks On Making Almond Flour Pumpkin Muffin Recipe:
– Don’t Overmix: The key to tender muffins is to mix just until combined. Overmixing can lead to a dense texture.
– Use Fresh Spices: Freshly ground spices make all the difference. If you can, grind your cinnamon, nutmeg, and cloves for max flavor!
– Let Them Cool: The flavors develop as they cool. Allow at least 10 minutes before diving in.
– Experiment with Mix-Ins: Try different combinations. Dried cranberries, chocolate chips, or even shredded coconut work wonderfully.
– Freeze for Later: These muffins freeze well. Wrap in foil or freezer bags, then enjoy them for breakfast on busy mornings!
How Do I Store This Dish?
To store your delicious muffins, simply place them in an airtight container at room temperature for up to three days. If you’re not eating them all in that time frame, freeze them for later. Just wrap each muffin in plastic wrap and then place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy, just pop them in the microwave for a few seconds or let them thaw at room temperature.
Serving Suggestions:
1. With Butter or Nut Butter: Spread a little butter or a drizzle of almond butter on a warm muffin for added richness.
2. With Fruit: Pair your muffin with a side of sliced strawberries or a banana for an extra boost of nutrients.
3. Coffee Companion: Enjoy with your morning coffee or tea. The spices and flavors are a perfect match!
4. As a Snack: These muffins make a great on-the-go snack. Pack one in your lunch for a quick pick-me-up.
5. With Ice Cream: For a delectable dessert, serve warm muffins topped with a scoop of vanilla ice cream. Yes, please!
What Other Substitutes Can I Use in the Almond Flour Pumpkin Muffin Recipe?
1. Pumpkin Puree: Use cooked sweet potato or butternut squash puree for a different flavor twist.
2. Maple Syrup: Honey or agave syrup can also work as a sweetener, though they can slightly alter the flavor.
3. Eggs: For a vegan option, substitute each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
4. Nut Mix-ins: Swap chopped walnuts for pecans or sunflower seeds for a different texture.
5. Almond Flour: If you’re nut-free, use oat flour or all-purpose gluten-free flour as alternatives.
Conclusion:
There you have it! A delightful recipe for almond flour pumpkin muffins that are perfect for fall or any day you crave something cozy and heartwarming. Whether you indulge for breakfast, as a snack, or a dessert, these muffins are sure to satisfy.
With their lovely spices and moist texture, they are a delicious guilt-free treat! Give this recipe a try; I bet you’ll find it quickly becomes a favorite in your household.
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Almond Flour Pumpkin Muffin Recipe – Quick Delicious Meals
Almond flour pumpkin muffins are like a warm hug in a muffin wrapper. They bring together the richness of pumpkin with the nutty flavor of almond flour, making for a delightful treat that’s perfect any time of the day.
Ingredients
Instructions
Step 1: Preheat the Oven
-
First things first, place a rack in the center of your oven and preheat it to 350°F (175°C). This step is crucial for ensuring even cooking. Meanwhile, line ten of the wells in a standard 12-cup muffin pan with paper liners. If you’re feeling adventurous, you could even explore silicone muffin cups as an eco-friendly alternative!
Step 2: Combine Dry Ingredients
-
In a large bowl, toss together the almond flour, kosher salt, baking soda, ground cinnamon, ground cloves, and ground nutmeg. Mix them thoroughly to ensure spices are evenly distributed. This combination creates the flavorful foundation of your muffins that pairs beautifully with the pumpkin.
Step 3: Whisk Together Wet Ingredients
-
In another bowl, whisk the eggs, canned pumpkin, pure maple syrup, and pure vanilla extract until everything is well combined. The pumpkin adds moisture, while the maple syrup sweetens and complements the spices beautifully.
Step 4: Combine Dry and Wet Mixtures
-
Create a well in the center of your dry ingredients, then pour in that lovely wet mixture. This part is fun! Gently stir until just combined. Be careful not to overmix, as this can lead to tough muffins. You just want the flour to disappear.
Step 5: Add Mix-Ins
-
This is where you can get creative! Fold in your chosen mix-ins like chocolate chips or cranberries. If you’re adding toasted walnuts, now’s the time. These little additions give texture and flavor to your muffins.
Step 6: Fill the Muffin Cups
-
Using a large spoon or an ice cream scoop, divide the batter evenly among the muffin cups. Fill them nearly to the top, as these muffins don’t rise as much as regular muffins do.
Step 7: Baking Time
-
Pop the tray in the preheated oven and bake for 22 to 24 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step 8: Cool the Muffins
-
Once they’re baked to golden perfection, place the muffin pan on a wire rack. Let the muffins cool in the pan for about 5 minutes before gently lifting them out. Then transfer them to the rack to cool completely. But I won’t judge if you sneak one while they’re still warm!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Potassium 86mg3%
- Total Carbohydrate 13g5%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 6g12%
- Calcium 67 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t Overmix: The key to tender muffins is to mix just until combined. Overmixing can lead to a dense texture.
- Use Fresh Spices: Freshly ground spices make all the difference. If you can, grind your cinnamon, nutmeg, and cloves for max flavor!
- Let Them Cool: The flavors develop as they cool. Allow at least 10 minutes before diving in.
- Experiment with Mix-Ins: Try different combinations. Dried cranberries, chocolate chips, or even shredded coconut work wonderfully.
- Freeze for Later: These muffins freeze well. Wrap in foil or freezer bags, then enjoy them for breakfast on busy mornings!
