Healthy Pumpkin Muffins
Easy healthy pumpkin muffins made with one bowl! These simple muffins are gluten free and dairy free and make a great breakfast or snack. Add chocolate chunks or leave them plain!
Servings: 12 muffins
Ingredients
- 1 15 ounce can pumpkin pure
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted and cooled
- ¼ cup creamy almond butter sugar free
- 1/4 cup + 2 tablespoons maple syrup
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour starch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 6 ounces dark chocolate chunks or 1 cup of walnuts optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
- In a large bowl whisk together the pumpkin, eggs, vanilla, coconut oil, creamy almond butter and maple syrup until combined.
- Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.
- If using the chocolate chunks, add those to the batter and gently whisk to combine.
- Spoon the batter evenly into the prepared muffin tins all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely. Serve warm with almond butter or grass fed butter.
Notes
I like to use Lily's Dark Chocolate or Enjoy Life chocolate chips/chunks!
Nutrition
Serving: 1muffin | Calories: 239kcal | Carbohydrates: 19.3g | Protein: 4.6g | Fat: 11g | Cholesterol: 47mg | Sodium: 261mg | Fiber: 1.7g | Sugar: 8.2g