These Almond Flour Pumpkin Muffins are so good that even fake spiders can’t resist them!! 😉 I made these delicious little ‘gluten free’ mini muffins recently and my kids just devoured them! I think they each ate three for a snack right when they got home from school and then asked if they could pack them in their lunchboxes for school the next day, which I was more than happy to do.
While I don’t shy away from eating flour/gluten-containing foods, I do find that I get headaches sometimes after I eat bread now and I’m wondering if the gluten is part of the reason? It’s hard to say. I don’t plan to stop eating flour and bread, but I also try to find recipes that are naturally gluten-free sometimes just so I can enjoy them more without worrying about the after effects later on. I like using almond flour as a replacement and it’s just an added bonus that there is so much nutritional value that comes with it.
I made these in mini muffins tins with fun liners for a cute Halloween-themed treat, but feel free to bake them in regular sized muffin tins if that’s all you have. Just increase the baking time.
- 2 cups almond flour (I use Simple Truth brand)
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 3 eggs, whisked
- ¾ cup 100% pumpkin puree
- 3 T unsalted butter, melted
- ¼ cup pure maple syrup
- ¼ cup mini chocolate chips (optional)
- Preheat oven to 350 degrees.
- Place muffin liners in tins, if using, or grease sides well.
- Whisk together the dry ingredients.
- Whisk together the wet ingredients.
- Mix wet into dry and stir until combined.
- Stir in mini chocolate chips, if using.
- Divide into muffin tins.
- Bake for around 15 minutes, or until toothpick comes out clean. (Bake longer if using regular-sized muffin tins.)
Since these almond flour muffins don’t rise in the oven like flour-based muffins, you’ll want to overfill each muffin tin.
As you can see below, these mini muffins were a hit with my kids! They couldn’t keep their hands out long enough to take a picture!! (Okay, okay…I asked them to place their hands there and hold them still so I could take this picture…BUT…as soon as I said, “Okay, you can eat them now!” we had a repeat of this exact moment.) 🙂
I hope your kids (and YOU!) enjoy these muffins as much as we did! The pumpkin-cinnamon-chocolate combination is always a big hit in our house.
Tip: Store your extra almond flour in the refrigerator or freezer if you won’t be using it all right away. Because of the high oil content in nuts, almond flour will go rancid much quicker if stored in the pantry.
…and one last picture to really drive home my point on how good these cute little muffins taste! 😉