Almond Flour Pumpkin Muffins
Grain-Free Pumpkin Date Muffins are the perfect snack or healthy breakfast muffin. They freeze well, making them perfect for lunch boxes or meal prep.
Servings 12 muffins
- 1/3 cup butter can use coconut oil, melted and cooled
- 1 cup coconut sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup full-fat coconut milk
- 2 cups blanched almond flour
- 1/4 cup unsweetened coconut
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cocoa powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup chopped walnuts can also use almonds or pecans
- 1 cup pitted and chopped dates
Preheat oven to 325 degrees F.
In a large bowl, cream butter and coconut sugar for a minute or so and then add eggs, pumpkin and coconut milk. Blend well.
In a separate bowl mix all dry ingredients, except nuts, with a whisk until well incorporated. Add dry mixture to wet mixture and stir with a large spoon until well combined. Stir in nuts and dates. Batter will be pretty thick.
Spoon into paper lined muffin tins and bake for 30 minutes. Check muffins at 25 minutes and continue baking until a toothpick inserted into the center of a muffin comes out clean.
Calories: 263kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g