These almond flour muffins are full of nourishing and healthy fall ingredients and taste like pumpkin pie! They pass the taste test with surprise from non-grain-free friends as well, I love it when people are surprised by how good our food is, ‘Your kids are allowed to have that?!‘ was the comment I got about these muffins.
You can use any kind of cooked winter squash- butternut, pumpkin, acorn, etc. One of the best things about grain free baked goods is that they are higher in protein and higher in healthy fats than their wheat flour counterparts, so they stick with you well!
Almond Flour Pumpkin Pie Muffins
Instructions
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Preheat oven to 375*.
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In a food processor or stand mixer, beat eggs until frothy.
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Next add butter, ginger, coconut flour, salt, cinnamon, and vanilla. Blend well, making sure the coconut flour is well mixed in.
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Add cooked almond flour, pumpkin puree, optional baking soda, and honey.
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Line muffin pan with liners if desired and dot liners with coconut oil or grease muffin pan with coconut oil.
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Fill nearly full with batter and bake for 25-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe Notes
We like to use stoneware muffin pans for tall, light, and delicious muffins! You can find them here.
KETO: 4 net carbs IF you substitute stevia or other no-carb sweetener for the honey (approx 4 packets/servings of stevia or monkfruit are equivalent)
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20 Delicious Breakfast Recipes suitable for GAPS and Paleo diets!
In your directions you say add cooked almond flour. I don’t understand that part of the directions.
I fixed it- sorry about that! I must have been distracted while I was writing.
Hi Cara! My kids have allergy to egg yolk. Can we substitute and with what.
Thank you so much!!
Hi Rommy, I think you could use double the amount of whites and omit the yolks. I haven’t tried it though, if you do I’d love to hear back if it worked or not!
I want to share just a little information regarding eggs that I have appreciated. The yolks have all the nutrients. Whites practically none. Egg yolks are a super food. Unhappily eggs took a beating (no pun intended) by the scientific world and society has been afraid of them since. If fear of cholesterol is the issue I recommend doing lots of research because the latest news has debunked the old theory that eggs are dangerous to ones health. I personally eat a raw egg yolk everyday and although in my 70s I feel great, not on any medications.
I love this recipe and just wanted to say that I have also added chocolate chips to it and it is amazing! Everyone who has tried them has loved them and can’t believe they are gluten free. =)
Hi! My family and I love all your hard work and sage advice. We love your recipes. My daughter has been making this recipe for a long time. I looked forward to tea and muffins when I would visit her. I thought they were a tad crumbly and dry. Here’s a twist on the recipe that I came up with, making them very very moist and springy.
Only two changes: add two mandarin oranges without peel and I reduced the almond flour to one cup. (I’m sensitive to nuts)
I thought they would not hold together as the batter was extremely runny. No problem. They come out very firm and easy to remove from muffin tins. Whether served immediately or reheated they are delicious. In my use of the recipe I don’t add honey nor any sweetener, only butter and sometimes a little jam. Hope this information is valuable to someone. Thank you again for your valuable website.