Why do we use almond flour to make our pumpkin muffins? Almond flour is gluten-free, high in protein, low in carbohydrates and easy to use! Almond flour makes these pumpkin muffins tasty, fun and a lot healthier than other muffins.
- 2 ½ cup blanched almond flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ¼ tsp ground cloves
- 2 large eggs
- 1/3 cup pure maple syrup
- ½ cup pumpkin puree
- ¼ cup canola oil (or coconut oil, melted)
- 1 tsp vanilla
- 2 Tbsp Betsy’s Best Gourmet Almond Butter
- 6 Tbsp unsalted butter (or coconut oil)
- ¾ cup granulated cane sugar
- 1 ½ tsp ground cinnamon
Preheat oven to 325°F. Lightly grease mini-muffin tin. In a large bowl, combine almond flour, baking soda, salt and spices. Stir until thoroughly combined. In a medium bowl, combine eggs, maple syrup, pumpkin puree, oil, vanilla and Betsy’s Best. Stir until smooth. Pour egg mixture into almond flour mixture, stirring until combined. Fill each muffin cup with roughly 1 Tbsp of batter. Bake 12-15 minutes or until muffins pass the toothpick test. Meanwhile, melt butter in a small saucepan over low heat. Remove from heat. Combine sugar and cinnamon in small bowl. After muffins cool, dip each one into butter, then roll in sugar mixture. Store in a lightly covered container to keep sugar mixture granulated.
Enjoy a smarter sweet treat with our Almond Flour Pumpkin Muffins recipe!