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 289kcal

Author Amee

1/3 cup butter can sub with coconut oil
1 cup coconut sugar
2 large eggs
1 cup pumpkin puree
1/4 cup full-fat coconut milk use canned coconut here
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 pecans (go with your favorite nuts here-walnuts and almonds are also delicious additions)
3.5 oz pitted and chopped dates about 1/2 cup

Preheat oven to 325 degrees F.
In a large bowl, cream softened 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 or use the stir setting on a stand mixer until combined. Stir in nuts and dates. Batter will be pretty thick.
Spoon the batter into the muffin tin 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, and get it in the oven.
For fluffy muffins with a moist and tender crumb, don't let the batter sit once it's mixed. Instead, it's best to immediately pour it into the pan and get the pan into the oven asap.
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.