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Healthy Flourless Pumpkin Muffins
Nothing says fall is here like the aroma of pumpkin muffins baking in your house. These grain-free (flourless) muffins are naturally sweetened & Paleo friendly.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Ingredients
Wet ingredients
- 1 3/4 cup pumpkin puree fresh or canned (equal to a 15 oz can)
- 1/3 cup maple syrup or honey
- 2 large eggs room temperature
- 1 tsp vanilla extract
Dry ingredients
- 2 cups blanched almond flour Honeyville Farms or Blue Diamond (see notes)
- 3 Tbsp coconut flour
- 1 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 1/2 tsp cloves
- 1/4 tsp Celtic sea salt
- 2 Tbsp coconut oil melted
Optional Ingredients
- 1/2 cup dark chocolate chips preferably >70% cacoa
- 1 Tbsp pumpkin pie spice may be used instead of individual spices
Instructions
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Preheat the oven to 350 degrees Farenheight.
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Line muffin tin or stone muffin pan with baking cups.
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Place wet ingredients in bowl and beat on high until combined (or mix by hand).
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In separate bowl mix dry ingredients together and then slowly incorporate the dry ingredients into the wet, mixing until smooth.
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Optional: fold chocolate chips in by hand.
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Pour or scoop batter into prepared muffin tin, filling each cup 2/3 of the way full.
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Bake 22-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
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Let cool 5-10 minutes before removing from muffin tin. Cool completely before storage. Keeps on the counter for 3-4 days and in the fridge up to one week.
Recipe Notes
- Honeyville Farms & Blue Diamond are two brands that have fine ground blanched almond flour. I have personally used these brands and they both work well for these muffins. Using a courser ground flour may results in overly moist muffins.
- Use refined coconut oil if you do not like the taste of coconut oil in baked goods.
- We prefer maple syrup over honey in these muffins.