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Calibrate Recipe

Dairy-free, Gluten-free, Vegetarian, Halal, Kosher
Active: 15 minutes
Total: 40 minutes (plus cooling time)
Makes 10 muffins (1 per serving)

Hop on the pumpkin spice bandwagon year-round with these delicious, easy-to-make muffins that substitute fiber-packed almond flour for wheat flour. The result is a filling, flavorful, 100% homemade breakfast, snack, or dessert with an infusion of immunity-boosting beta-carotene from the real pumpkin and free radical-fighting antioxidants from warming spices like cinnamon, cloves, and nutmeg. If you're tracking your sugar intake closely, one muffin clocks in at about 4 to 5g of added sugar. Once completely cooled, store the muffins on the counter in an airtight container on a layer of paper towels to keep them moist and tender for up to three days.

Ingredients:

  • 1½ cups blanched almond flour
  • 2½ teaspoons pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 large eggs
  • ¾ cup canned, frozen, or fresh 100% pure pumpkin purée
  • 3 tablespoons 100% pure maple syrup or honey
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat the oven to 350°F. Line 10 cups of a 12-cup muffin pan with paper liners.
  2. Combine the almond flour, pumpkin pie spice, baking soda, and salt in a large bowl. Whisk together the eggs, pumpkin, maple syrup, and vanilla in a medium bowl. Make a golf ball-sized hole in the middle of the dry ingredients. Add the wet mixture into the dry ingredients and gently stir until combined. 
  3. Pour the batter into the prepared muffin liners, filling them almost completely to the top. Bake until the muffins are firm to the touch, 22 to 24 minutes. Let cool in the pan completely.