A delightful treat that perfectly captures the essence of fall. These muffins are not only gluten-free but also incredibly moist and packed with the rich flavors of pumpkin and spices.
Ingredients
Scale:
1 cup pumpkin puree (canned or homemade)
1 ½ cups almond flour
½ cup maple syrup or honey
2 large eggs
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 tsp vanilla extract
½ cup optional: chocolate chips or nuts
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the pumpkin puree, maple syrup, eggs, and vanilla extract. Whisk until smooth.
In another bowl, mix the almond flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; this will keep your muffins light and fluffy.
If desired, fold in chocolate chips or nuts for extra texture and flavor.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
