Almond Flour Pumpkin Muffins (Gluten-Free)
All-thing-pumpkin season is upon us! And for us, it only means one thing – fluffy Almond Flour Pumpkin Muffins! Sweetened with honey with no other added sugar, these Gluten-Free Pumpkin Muffins are not only extremely moist and flavoursome, but they are a breeze to make! With all the autumn flavours and warming spices, these little treats are amongst our favourite things to eat this time of year!
Ingredients
- 165 g pumpkin puree
- 2 eggs large
- 70 g clear honey
- 20 ml vegetable oil
- 1 teaspoon vanilla bean paste
- 150 g ground almonds almond flour
- 1 teaspoon bicarbonate of soda baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 40 g pecans roughly chopped
Instructions
- Preheat the oven to 170 C Fan. Line a muffin tin with paper wrappers or use silicone cupcake moulds.
- Add the canned pumpkin puree and eggs to a large mixing bowl. Using an electric handheld mixer, beat the mixture for 1 minute.
- Add honey, oil, vanilla and salt, and beat again to combine.
- In a separate large bowl, mix almond flour, bicarbonate of soda (baking soda), baking powder and spices.
- Tip the dry ingredients into the pumpkin mixture and fold them in gently, ensuring not to overmix the batter.
- Divide the batter between muffin moulds and top each muffin with pecan nuts.
- Bake Almond Flour Pumpkin Muffins in the centre of the oven for 18-22 minutes.
Video
Nutrition
Calories: 214kcalCarbohydrates: 14gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 352mgPotassium: 85mgFiber: 3gSugar: 9gVitamin A: 3273IUVitamin C: 1mgCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!