Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins are the perfect snack or healthy breakfast muffin. They freeze well, making them perfect for lunch boxes or meal prep.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 296kcal

Author Amee

⅓ cup coconut oil *melted and cooled to room temp- can sub with melted and cooled European butter (see notes)
1 cup coconut sugar
2 large eggs
1 cup pumpkin puree *canned
¼ cup full-fat coconut milk use canned coconut here, and be sure to stir it well since the liquid settles to the bottom of the can.
2 cups blanched almond flour
¼ cup unsweetened shredded coconut
2 tsp baking powder
¼ tsp baking soda
1 tsp cocoa powder
2 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp salt
½ cup chopped pecans (go with your favorite nuts here-walnuts and almonds are also delicious additions)
3½ oz pitted and chopped dates about ½ cup

Preheat oven to 325 degrees F.
In a large bowl, blend the melted and cooled coconut oil and coconut sugar for 1-2 minutes, then add eggs, pumpkin, and coconut milk. Blend well.
In a separate bowl, mix all dry ingredients, except nuts and dates, with a whisk until well incorporated. Add the dry mixture to the wet mixture and stir with a large spoon or use the stir setting on a stand mixer until combined. Stir in nuts and dates. The batter will be pretty thick.
Spoon the batter into the muffin tins and bake for 30 minutes. Check for doneness with a toothpick. If it doesn't come out clean, bake for 5 more minutes. Let the muffins cool for 5 minutes in the pan, and enjoy!

Make sure all of your perishable ingredients are at room temperature before mixing the batter so the ingredients absorb and bake evenly.
Don't overmix! Once the wet ingredients are thoroughly combined, pour the batter into the muffin pan (you'll actually fill the cups to the top) and get it into the oven. These muffins won't rise much like traditional muffins made with flour, so no need to worry about them spilling over when baked.
Five minutes should be enough time for the muffins to cool before you pop them out of the tin. Any longer, and the muffins may get soggy.
If you swap the coconut oil for butter, make sure to use European butter that has a higher butterfat content. Danish Creamery has 85% butterfat. American butter has a higher water content, which can affect the texture of the muffins.