PREP 20 min | COOK 20 - 24 min | SERVES 12 muffins
INGREDIENTS
1 ½ cups blanched almond flour
½ tsp kosher salt
¾ tsp baking soda
2 tsp ground cinnamon
½ tsp pumpkin pie spice (or 1/4 tsp cloves and 1/4 tsp nutmeg)
4 large eggs
¾ cup canned pumpkin
⅓ cup maple syrup
1 tsp pure vanilla extract
Optional mix-ins:
½ cup chopped walnuts
½ cup dark chocolate chips
¼ cup pumpkin seeds
INSTRUCTIONS
Preheat oven to 350 degrees. Place rack in center of oven. Line muffin tin with papers or grease tins with coconut oil or baking spray.
In a large bowl combine almond flour, salt, soda, cinnamon, and spices. Blend together until well mixed.
In a separate bowl combine eggs, pumpkin, maple syrup, and vanilla. Whisk together until smooth.
Make a well in the center of dry ingredients, pour in the wet ingredients. Gently stir until just combined and flour disappears. Fold in desired mixins.
Divide the batter between the muffin cups – approximately 2 Tbsp in each. Bake for 20 – 24 minutes until toothpick comes out clean. Let cool in pan for 5 minutes, then finish cooling on rack.
Enjoy!
Note: I like to top each muffin with a walnut for a little extra crunch!