Description
Our delicious Pumpkin Muffin recipe will quickly become a seasonal favorite! Made with real, simple ingredients!
Ingredients
Scale
Wet Ingredients:
- 3 eggs
- 1 cup pumpkin puree
- 1/3 cup real maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond butter
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1 1/4 cup super-fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon kosher salt
- 1 tablespoon + 2 teaspoons pumpkin pie spice
Other:
- 3 tablespoons butter, melted (sub coconut oil or vegan butter)
- 1/2 cup semi-sweet chocolate chips (dairy-free or regular)
Instructions
- Prep: Preheat oven to 350 degrees F. Prepare muffin tins by placing liners inside. Set aside.
- Wet Ingredients: Combine wet ingredients in large bowl. Whisk to combine.
- Dry Ingredients: Combine dry ingredients in a separate mixing bowl. Whisk to combine.
- Combine: Add dry ingredients to wet ingredients and fully mix together. Fold in chocolate chips. Stir in melted butter.
- Bake: Divide between 12 muffin tins, filling about 3/4 of the way. Place in the middle rack of the preheated oven, for 22-24 minutes.
- Cool: Remove and let cool 5 minutes in pan then carefully remove and set on cooling rack.
Notes
- Whole wheat flour: if you want to use whole wheat flour, you can substitute 1 cup whole wheat flour for the cassava and almond flour (since whole wheat flour and almond/cassava flour are so different, you only need the one cup of whole wheat flour to replace both the almond and cassava flour in this recipe).
- Storage: these will keep for about a night on the counter-top in an airtight container. After 24 hours or so it’s recommended to move them to the refrigerator since they don’t have any preservatives in them. Then will keep in the refrigerator for several days.
Nutrition
- Serving Size: 1 muffin
- Calories: 234
- Sugar: 12 g
- Sodium: 98.9 mg
- Fat: 12.9 g
- Carbohydrates: 24.7 g
- Protein: 5.6 g
- Cholesterol: 54.1 mg