Almond Flour Pumpkin Muffins

Tuesday 23rd February, 2021  ●  Sarah Agius

These almond flour pumpkin muffins are made with pure pumpkin puree, naturally sweetened with maple syrup, and contain no butter and no oil.

Why Bake with Almond Flour?

  • Almond flour is rich in Vitamin E and magnesium.*
  • Almond flour is better for blood sugar levels than conventional flour. It’s high in healthy fats and fiber, but low in carbs. With a low glycemic index, it slowly releases sugar into your blood for long-term, sustained energy.*
  • It’s naturally gluten free and grain free.
  • It’s packed with Omega-3s and healthy fats.

If you’ve never baked with almond flour, the texture of these muffins may surprise you. The muffins are super moist, almost to the point of seeming dense, but that is because they are not springy the way traditional wheat flour based muffins are. By no means are they tough or heavy.

Almond flour recipes like this one are unique and definitely worth experiencing, especially given all of the health benefits of almond flour mentioned above.

Ingredients:

  • 1 1/2 cups blanched almond flour*
  • ½ teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 3/4 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Method:

  • Place a rack in the center of your oven, and preheat the oven to 180 deg Celsius. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
  • In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
  • Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!

 

Sarah Agius

Sarah Agius

Manager, Sky Spirit

You might have seen Sarah around Sky Spirit. Sarah works mostly behind the scenes and operates Sky Spirit's day to day needs, schedules and upkeep in general.

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