It’s getting colder out, which implies… it’s pumpkin season! These almond flour pumpkin muffins are scrumptious for a pre-workout snack or to have with breakfast and low. Whereas I really like my Honey Oat Pumpkin Muffins too, I really like attempting totally different recipe variations, and these ones got here out too good to not share. Plus, they’re gluten-free and vegan!
Almond Flour Pumpkin Muffin Add-Ins and Toppings
What I really like most about muffins is how versatile they’re in relation to fillings and toppings. You possibly can even combine it up inside the batch so you might have selection do you have to select to eat these a number of days in a row. A few of my favourite add-ins for my almond flour pumpkin muffins are cacao nibs, darkish chocolate chips, coconut, and hemp seeds. With just a few of them, I examined pumping up the pumpkin much more by including some puree as filling and it was an enormous success. So many prospects!
I’m additionally a giant fan of slathering my muffins with nut butter – it’s an effective way so as to add slightly further protein, fiber, and wholesome fats for a snack that’s a bit extra filling. Pairing your muffins with milk or yogurt (both dairy or non-dairy options) is one other method so as to add protein and fats to a fast snack or mini meal.
Vegan & Gluten-Free Pumpkin Muffins
These almond flour pumpkin muffins are dairy-free, vegan, and gluten-free – no modifications wanted. It may be robust to discover a recipe that works for each of those dietary patterns whereas nonetheless delivering on taste and texture, however these ones are completely moist, fluffy, and scrumptious. They’re nice for fall occasions and gatherings since they accommodate a number of dietary wants (though be certain to not share them with anybody who has a nut allergy!)
Almond Flour Pumpkin Muffins
These almond flour pumpkin muffins are prepped in minutes and are a vegan and gluten-free approach to rejoice the season with fall flavors!
- 1 1/2 cups almond meal or flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice (I exploit Dealer Joe’s combine)
- 2 tsp cinnamon
- 3 flax eggs (want 3 tbsp floor flax)
- 3/4 cup natural pumpkin (from house baked or can)
- 1 tbsp vanilla extract
- 3 tbsp pure natural maple syrup (or 4 tablespoons date paste)
- Elective toppings reminiscent of cacao nibs and shredded coconut
In a ramekin or small bowl, combine 3 Tbsp flax with 8-9 Tbsp heat water and let sit.
Warmth oven to 350 levels Fahrenheit.
Calmly grease muffin tin with olive oil or coconut oil.
Combine collectively all of the dry elements in a big bowl.
In one other bowl, combine the entire moist elements collectively, together with the flax eggs.
Add to the dry and stir till you might have a clean however damp consistency.
Spoon even quantities right into a muffin tin – it ought to yield 12 muffins or 20-24 mini muffins.
Elective: press down the very heart of the muffins with a rubber spatula and add 1 extra tablespoon of pumpkin puree.
Add toppings of your alternative.
Place in oven and bake 22-25 minutes for normal muffins and quarter-hour for mini muffins.
Take away from warmth and let sit 10 minutes earlier than taking out of muffin tins.
Extra Fall Recipes!
Listed here are just a few different fall recipes that I like to make as soon as it begins to get cool exterior!
And some of my very own fall recipes: