Healthy Pumpkin Muffins
These Healthy Pumpkin Muffins are soft, fluffy and easy to make with grain-free flour, pure pumpkin and cozy warm spices. A one bowl muffin recipe and perfect for a quick grab-and-go fall breakfast or afternoon treat. Grain-free, gluten-free, paleo-friendly with low carb keto sweetener options.
Ingredients
- 3 large eggs , room temperature
- 1/4 cup drippy almond butter , sub with any creamy nut butter or seed butter
- 1/4 cup coconut oil , melted and cooled
- 3 tablespoons unsweetened almond milk
- 1 cup pure pumpkin puree NOT pumpkin pie filling
- 3/4 cup coconut sugar , sub golden monk fruit sweetener or brown sugar substitute for low carb / keto
- 1 1/2 teaspoons pure vanilla extract
- 1 1/3 cups superfine blanched almond flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
OPTIONAL ADD-INS
- 1/3 cup dairy-free chocolate chips , (we use Pascha's, Hu's Gems or Lily's Sweets) plus more for topping if desired
Instructions
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PREP MUFFIN PAN AND PREHEAT OVEN: Preheat the oven to 375ºF. Grease or line a 12 pan muffin tin with parchment paper liners and grease with coconut oil (it's important to grease them otherwise they will stick to the liners).
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MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, coconut sugar, coconut oil, milk and vanilla. Mix well until fully combined.
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ADD THE DRY INGREDIENTS: Stir in the almond flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips.
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DIVIDE BATTER: Divide the batter evenly between the prepared muffin tins (I use a large cookie scoop) and top with extra chocolate chips.
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BAKE: Bake in preheated oven for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Remove pan from oven and allow the muffins to cool in pan for 10 minutes.
Recipe Video
Recipe Notes
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.