Moist, warmly spiced pumpkin muffins made with almond flour. No gluten, no dairy, naturally sweetened with maple syrup. Makes 10 muffins.
Ingredients
1 1/2 cups blanched almond flour
1/2 tsp kosher salt
3/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
4 large eggs
3/4 cup canned pumpkin (not pumpkin pie filling)
1/3 cup pure maple syrup
1 tsp pure vanilla extract
Up to 1/2 cup mix-ins: chocolate chips, cranberries, toasted and chopped walnuts or pecans, or a mix
Note: be sure to use blanched almond flour, which is finely ground from blanched almonds that have the skins removed.
Method
Place a rack in the center of the oven and preheat to 350°F. Line 10 wells of a standard 12-cup muffin tin 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.
Per muffin, without mix-ins: 158 calories, 13g carbohydrates, 6g protein, 10g fat, 3g fiber, 8g sugar.
Storage: keep in an airtight container lined with paper towels in the refrigerator for up to 5 days.