Almond Flour Pumpkin Muffins

• servings: 10 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 1/2 cups blanched almond flour*

½ teaspoon kosher salt

3/4 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

4 large eggs

3/4 cup canned pumpkin (not pumpkin pie filling)

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

Up to 1/2 cup mix-ins: chocolate chips (cranberries, toasted and chopped walnuts or pecans, or a mix)

Directions

Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.

In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.

Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!

Nutrition

• Serving Size: 1 muffin (without mix-in
• Calories: 158 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 65 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 6 g