PUMPKIN ALMOND FLOUR MUFFINS
It's officially pumpkin season and we are loving it! This pumpkin muffin recipe is protein rich, full of healthy fats and delicious!! It is also gluten free, grain free, dairy free, and soy free!
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup almond butter
- 1/2 cup chocolate chips (we like Enjoy)
Instructions
- Preheat the oven to 350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
- In a small bowl, mix the dry ingredients together and set them aside. In a large mixing bowl, whisk together the pumpkin, eggs, and almond butter until smooth. Gently add the dry ingredients and mix until combined. Fold through the chocolate chips.
- Using an ice cream scoop, scoop the batter into the muffin liners and bake the muffins for 15-20 minutes, or until a skewer comes out mostly clean.
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Remove the muffins from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.