Tuesday, September 20, 2011

Best Ever Almond Flour Pumpkin Muffins (Grain Free)

Continuing with my pumpkin obsession, here is my latest addition. I have to say these are the best almond four muffins I have had yet! The crumb was delicate, not mushy or soggy and the tops had a thin layer of crispness to them. I nearly ate the whole batch in one sitting.

Best Ever Almond Flour Pumpkin Muffins



2 large US size eggs, room temp eggs
1/2 cup cooked pumpkin puree
1/3 cup honey or maple syrup
1/4 cup coconut oil 
2 tsp vanilla
2 1/2 cups, loose not packed almond flour 
1/2 tsp baking soda
1/4 tsp salt
1/1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Optional: add 1/4 cup Enjoy Life Chocolate Chips


Preheat oven to 325.

In a large mixing bowl, combine eggs, pumpkin, honey oil and vanilla. 

In a separate bowl, combine the almond flour, baking soda, salt and spices together. 

Add the dry ingredients to the wet and mix till well combined, with no visible lumps.

Stir in the chocolate chips (optional)

Pour the batter into prepare muffin cups/pan to about 2/3 full. Smooth the tops.

Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.